Keto Jalapeno Poppers - Hors d' Oeuvres

 

5 bacon slices (can substitute bacon bits)

6 jalapeno peppers

3 ounces cream cheese, softened

¼ cup shredded cheddar cheese

¼ teaspoon garlic powder

In a skillet over medium, fry the bacon until crispy. Set aside on a paper towel-lined plate to cool. When cool enough to handle, chop or break bacon into bits. 

Preheat the oven to 400 F. Line a rimmed baking sheet with parchment paper. 

Slice the jalapeno peppers in half lengthwise (if you wish to remove stems, do so at this point). Scrape insides out of each pepper (for spicier option, add seeds to cheesy sauce).

In a medium-sized bowl, use a fork to combine the cream cheese, garlic powder, and bacon bits. Spoon some of the mixture into each jalapeno half and set the peppers cheese-side-up on the lined baking sheet. Bake for 18 to 20 minutes, until the cheese is melted and slightly crispy on top. 

https://ketokarma.com/keto-jalapeno-poppers/

Artichoke Phyllo Cups - Hors d' Oeuvres

 

3 packages frozen miniature phyllo tart shells 

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and finely chopped 

½ cup shredded part-skim mozzarella cheese

3 green onions, chopped

¼ cup whipped cream cheese

2 Tablespoons sour cream 

1 Tablespoon mayonnaise

2 garlic cloves, minced

½ teaspoon salt

Line a baking sheet with parchment paper and place tart shells on the baking sheet. Preheat the oven to 350 F. In a small bowl, combine remaining ingredients, mix well and spoon into tart shells. Serve Now: Bake at 350 until lightly browned, 10-15 minutes. Serve warm. 

Serve Later: Freeze cooked pastries in freezer containers, separating rows with wax paper. To eat, reheat pastries on a baking sheet on 350 F heat until heaters through. 

Tunnel of Fudge Cake - Recipes from the '80s

 

Cake

1 ¾ cups sugar

1 ¾ cups butter 

2 cups powdered sugar

2 ¾ cups all purpose flour

¾ cup unsweetened cocoa powder

2 cups walnuts

Glaze 

¾ cup powdered sugar

¼ cup unsweetened cocoa

6 teaspoons milk 

Heat oven to 350 F. Grease and flour 12-cup fluted tube cake pan (bundt pan). In large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly.  Bake at 350°F. for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan.** Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool at least 2 hours.  

In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.

https://www.pillsbury.com/recipes/tunnel-of-fudge-cake/8d3b4927-2f71-41a3-9dab-7750f045f252

Tapioca Pudding - Recipes from the '80s

 

3 Tablespoons granulated tapioca 

⅓ cup sugar 

1 egg, well beaten

3 cups milk 

1 teaspoon vanilla extract

Combine tapioca, sugar, milk and egg in medium saucepan and let stand 5 minutes. Cook on medium heat, stirring constantly, until mixture comes to a full boil. Add in vanilla extract. Cool 20 minutes. Stir. Serve warm or chilled. Refrigerate leftover pudding.

Pecan Chopped Salmon - Nuts!

1 cup flour

1 teaspoon black pepper

1 teaspoon parsley flakes 

1 teaspoon lemon pepper seasoning

½ teaspoon Montreal steak seasoning

¼ cup chopped pecans 

2 Tablespoons brown sugar

1-2 salmon fillets

Mix all ingredients except salmon. Heat ¼ cup oil in a medium skillet. Coat salmon in flour mixture. Cook approximately 6 minutes per side or until fish flakes easily. 

Oriental Chicken Cashew - Nuts!

14 ounce can bean sprouts, drained 

3 Tablespoons butter 

4 green onions, chopped

4 ounce can mushroom pieces

1 can cream of mushroom soup

1 cup celery, sliced

12 ½ ounce can chunked chicken breast, or

1 cup cooked chicken, cubed 

1 Tablespoon soy sauce

1 cup cashew nuts

Combine all ingredients except nuts in a slow cooker.

Cover and cook on low, 4-9 hours or on high 2-3 hours

Stir in cashew nuts 15 minutes before serving and serve with rice.

Nut Strudel - Nuts!

 

1 cup chopped nuts (pecans, walnuts, etc.)

¼ cup brown sugar 

1 teaspoon cinnamon

½ teaspoon allspice 

¼ teaspoon cloves 

1 egg

2 Tablespoons flour

2 Tablespoons melted butter 

10 sheets phyllo dough

Preheat oven to 375 degrees F. Mix all ingredients except butter and phyllo dough. Layer phyllo dough and spread butter on top. Sprinkle nut mixture on top of butter, leaving one inch on either end and 2 inches per side. Repeat with remaining sheets of phyllo dough. Fold ends in and sides so they overlap. Flip fold side down onto baking sheet and bake at 375 F for 25-35 minutes or until golden brown.

Green Bean Almondine - Nuts!

1 pound fresh green beans

¼ cup slivered almonds 

2 Tablespoons butter

2 cloves garlic, chopped

Salt and black pepper to taste

Place beans in a microwave-safe casserole dish with enough water to cover the bottom. Microwave on high until almost tender, 8-10 minutes. Drain in a colander then run under cold water to keep greens fresh. 

Heat a frying pan over medium heat. Add almonds and cook until just starting to turn golden; about 5 minutes. Watch closely so as not to burn. Take the pan off the heat and add butter to melt. Return to heat and add garlic. Add green beans, salt and pepper to taste and mix until heated through; about 5 to 7 minutes.

Spanakopita - Restaurant Recipes

1 can spinach, drained 

1 package creamed spinach

½ cup minced onion

1 pound feta cheese

½ cup Ricotta cheese

½ cup tzatziki sauce 

1 package phyllo sheets

1 teaspoon ground black pepper

¼ cup milk 

1 egg

Tzatziki sauce 

8 ounces plain yogurt 

½ cucumber, peeled, seeded and minced 

1 Tablespoon Greek dressing

Preheat the oven to 375 degrees F. Mix together all ingredients and refrigerate. This can be made ahead of time. 

Saute onions, add both kinds of spinach, feta, ricotta, black pepper and half of the tzatziki sauce. Heat and stir. With the other half of the tzatziki sauce, add ¼ cup milk and 1 egg.

Butter a lasagna pan and layer phyllo sheets on bottom. Layer yogurt mix and repeat 3 times. Layer spinach mix and repeat 3 times. Layer last of the phyllo sheets on top and butter top of phyllo. Bake at 375 for 40 minutes.

Red Lobster Stuffed Mushrooms - Restaurant Recipes

1 pound fresh button mushrooms

¼ cup finely chopped celery 

1 small onion, finely chopped

1 small red bell pepper, finely chopped

½ pound crab claw meat

2 cups crushed oyster crackers 

½ cup shredded cheddar cheese

¼ teaspoon garlic powder

½ teaspoon Old Bay seasoning

¼ teaspoon freshly ground black pepper 

¼ teaspoon salt

1 egg

½ cup water

Grated cheddar cheese

Preheat the oven to 400 degrees F. Saute celery, onion and bell pepper for two minutes and transfer to a plate to cool. Wash mushrooms and remove stems. Set the caps aside and finely chop the stems. 

Combine the sauteed mixture with the chopped mushroom stems and all other ingredients except the grated cheddar and mix. Put the mushroom caps in a casserole dish and spoon stuffing into each mushroom. Top with grated cheese and bake for 12-15 minutes until the cheese is slightly browned.

Red Lobster Shrimp Scampi - Restaurant Recipes

1 pound medium shrimp, peeled and deveined

1 Tablespoon olive oil 

2 Tablespoons garlic, finely chopped

1 ½ cups white wine, such as Chardonnay 

½ cup fresh lemon juice 

1 teaspoon Italian seasoning

½ cup butter, softened 

1 Tablespoon parsley, chopped 

½ cup grated Parmesan cheese

Heat iron skillet and add olive oil. Add shrimp and cool until tender and no longer translucent, reduce heat. Remove shrimp and set aside. Add garlic and cook for 2-3 minutes; do not allow garlic to brown, it will turn bitter. Add white wine and lemon juice. Cook until wine reduces by half,  then add the Italian seasoning. Reduce heat to low and add butter. Add shrimp back to the pan with parsley and season with salt and pepper to taste. Sprinkle with grated Parmesan cheese and serve. 

https://www.dinnerrecipes.feednews.xyz/2020/02/famous-red-lobster-shrimp-scampi-recipe.html

Olive Garden Original Lasagna Fritta - Restaurant Recipes

2 eggs at room temperature

2 (15 ounce) containers whole milk Ricotta cheese

1 cup fresh grated Parmesan cheese

16 ounces fresh grated mozzarella cheese

1 cup Romano cheese, grated

1 cup Asiago cheese, grated

2 Tablespoons Italian Seasoning

1 ½ cups Italian bread crumbs

¼ cup fresh grated Parmesan cheese

1 package lasagna noodles

2 eggs

1 jar (5 cheese) marinara sauce

Homemade Alfredo sauce

4 Tablespoons butter

1 pint heavy whipping cream

1 teaspoon garlic powder

½ teaspoon nutmeg 

⅔ cup freshly grated Romano cheese

Salt and pepper to taste

Boil your lasagne noodles according to the package. Cook till al dente.

When they are cooked, rinse them with cold water real good, and place one on the cutting board. Cut off the edge of the ribboning noodle, and discard the ribbon piece. Do all your noodles gently, placing them aside.

 Place your cut lasagna noodle lengthwise on the cutting board. Spread a thin layer of the cheese mixture goodness over the noodles.

Start at the end of the noodle and fold over approx 2 inches. Fold over again 2 inches. You will have a little piece of the noodle left. You want to push this little piece over.

Lay them down on a plate and stick in the freezer for an hour till ready to serve. If you are making these later, then stick them in a freezer bag, making sure the ends do not touch, and gently lay them in the freezer until you are ready.

In a medium saucepan over medium heat, melt the butter and add the pint of heavy whipping cream. Next add your garlic powder, nutmeg, and salt and pepper. Simmer on the stove for approx 25 minutes until the sauce thickens real good. Keep this on low till your frittas are ready.

When you are ready to make a fritta, add the romano cheese to your alfredo sauce and keep warm on the stove.

In another saucepan on medium heat- pour half the jar of marinara in the saucepan. Keep warm till ready to serve.

When you are ready to serve, you want to remove them from the freezer. (If they were in there longer than an hour it is OK). Let them sit out till on the plate for approx 15 min.

Get out 2 different bowls. One bowl you want 2 beaten eggs inside, and the second bowl you want to mix your breadcrumbs in with 1/4 cup Parmesan cheese. Set your 2 bowls aside.

After the 15 minutes has passed and you are ready to make the lasagna fritta, you want to heat up your fryer. If you do not have a fryer then you want to get a big saucepan and fill with enough canola oil to cover the lasagna fritta.

Gently dip your lasagna fritta in the egg, and then the breadcrumbs. You want to coat your fritta very well, and make sure you get the top and the end coated.Do each Fritta and set vertical on the plate standing up.

When your oil is heated and ready to fry, gently fry your fritta just till light brown. Set on a paper towel to drain, until all fritta's are done.

Get out your serving plate and lightly coat the bottom 1st with marinara sauce, and 2nd with the Alfredo sauce.

Set your fritta's vertical on the plate standing up. Line each fritta on the serving plate, and lightly drizzle Alfredo sauce down the middle, and lightly drizzle marinara sauce down the middle. Sprinkle fresh Parmesan over the frittas

If you have lots of cheese left over- like I always do. You want to freeze the remainder cheese.

Just cut the cheese into sections, and stick it in separate freezer bags. A day before you want to use the cheese just let it thaw out in the refrigerator. Use the cheese immediately.

Note: Parmesan cheese is the only cheese that you can freeze grated due to its texture. All other cheeses freeze in sections or cubes.

https://hubpages.com/food/Olive-Garden-origional-Lasagna-Fritta-Recipe

Chick-fil-A Chicken Salad - Restaurant Recipes

2 cups cooked chicken breasts

⅓ cup celery, finely chopped 

1 hard boiled egg, minced 

¼ teaspoon salt

½ teaspoon sugar 

¼ teaspoon freshly ground pepper

⅓ cup sweet pickle relish

⅔-1 cup mayonnaise, depending on how you like the texture

8 slices Texas toast thick bread (or thick cut sandwich bread)

Boil chicken until completely cooked. Remove from water and cool. 

After the chicken is cooled, cut into small pieces. 

Place chicken in a mixing bowl with all other ingredients and mix well. Butter one side of sandwich bread and grill. Place salad between grilled bread slices. Chicken salad will be kept in an airtight container in the refrigerator for 1 week.

Butter Chicken (Murgh Makhani) - Restaurant Recipes

For the chicken marinade:

28 ounce (800g) boneless and skinless chicken thighs or breasts cut into bite-sized pieces
1/2 cup plain yogurt
1 1/2 Tablespoons minced garlic
1 Tablespoon minced ginger (or finely grated)
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon red chili powder
1 teaspoon of salt
For the sauce:

Directions: 
2 Tablespoons olive oil
2 Tablespoons ghee (or 1 Tablespoon butter + 1 Tablespoon oil)
1 large onion, sliced or chopped
1 1/2 tablespoons garlic, minced
1 Tablespoon ginger, minced or finely grated
1 1/2 teaspoons ground cumin
1 1/2 teaspoons garam masala
1 teaspoon ground coriander
14 oz (400 g) crushed tomatoes
1 teaspoon red chili powder (adjust to your taste preference)
1 1/4 teaspoons salt (or to taste)
1 cup of heavy or thickened cream (or evaporated milk to save calories)
1 tablespoon sugar
1/2 teaspoon kasoori methi (or dried fenugreek leaves)
In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).
Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan. 
Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender.
Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
Garnish with chopped cilantro and serve with fresh, hot garlic butter rice fresh homemade Naan bread.
OPTIONAL: To thin out the sauce, add a couple tablespoons of ghee or butter at the end of cooking, and gently simmer it 

Baklava - Restaurant Recipes

Line the pan with parchment paper or foil. Layer with phyllo dough and butter the phyllo dough. 

In a bowl, mix together:

1 cup chopped nuts 

¼ cup honey

½ Tablespoon cinnamon 

2 F brown sugar 

1 Tablespoon butter, melted 

Layer the nut mixture on top of phyllo sheets and roll from the long edge of the phyllo sheets.Bake at 375 for 20 minutes, or until golden brown.

Applesauce Streusel - Seasonal Fruits

2 cups self rising flour

2 teaspoons cinnamon 

½ teaspoon allspice

¼ teaspoon cloves  

¼ cup sugar

¼ cup brown sugar

1 ¼ cup applesauce

⅓ cup oil

2 eggs

½ cup milk or buttermilk 

1 teaspoon vanilla extract

½ cup brown sugar 

¼ cup walnuts or pecans

1 Tablespoon butter

Preheat the oven to 375 F. Grease bread loaf pan. Gently mix flour, cinnamon, allspice, cloves and sugars together in a large bowl. Add applesauce, oil, eggs, milk and vanilla. Pour ½ of the batter into the loaf pan. Mix brown sugar, nuts and butter and sprinkle ½ of mixture over batter in the pan. Pour remaining batter on top and sprinkle remaining streusel mixture over the top of the pan. Bake 30-45 minutes or until a toothpick inserted in the center comes out clean. 

Canned Fruit Salad - Seasonal Fruits

5 cans of fruit (ideas include: pears, peaches, pineapple, grapefruit, mandarin oranges, mixed fruit)

1 cup shredded coconut

1 can maraschino cherries

Drain juices from canned fruits into a separate container (reserve juices).

To take this recipe up a level, try adding fresh seasonal fruits right before serving. Also, if you do not like coconut, put a dollop of cool whip or whipped cream on top to make it a light dessert.

Fruit Punch - Seasonal Fruits

½ cup sugar

Fruit juice from 5 cans of fruit

1 package fruit punch Kool Aid

Stir in ingredients, add additional sugar to taste.