Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Recipe Requests - General / What Restaurant Recipe would you LOVE to get your hands on?
    Lost? Site Map

    What Restaurant Recipe would you LOVE to get your hands on?

    Go to page << Previous Page  1, 2, 3, 4 ... 15, 16, 17  Next Page >>
    Tamaretta
    Wed Feb 13, 2008 3:31 pm
    Experienced "Head Chef" Poster
    Thank you so much--that is a version I have NOT tried yet! Added to my grocery list!
    Lucy Goosie Gal
    Wed Feb 13, 2008 4:17 pm
    Experienced "Head Chef" Poster
    Gefuellte Huehnerbrust mit Kraeutern

    Yield: 4 Personen

    4 Ausgeloeste Huehnerbrueste (pounded ? Chicken breasts)
    -- ohne Haut
    4 tb Butter
    1/2 tb Sardellenpaste (anchovy paste)
    1 tb Gehackte Peters lie (chopped parsely)
    1/2 Zitrone; den Saft (lemon juice)
    1 ds Currypulver (curry powder)
    Salz, Pfeffer (salt, pepper)

    ZUM PANIEREN (the bread)
    Mehl (farina, flour, meal)
    2 Eier (eggs)
    Weissbrotbroesel (white bread crumbs?)
    1 ts Gerebelter Thymian (thyme)

    AUSSERDEM (also ? In addition to ?)
    1 Blattpetersilie (leaf parsley)
    Oel zum Backen (bake, fry) und Frittieren
    Blattsalat (leaf lettuce) zum Garnieren (for garnish)



    Butter in einer Schuessel glatt ruehren. Die Sardellenpaste,
    Petersilie, Zitronensaft, Currypulver, Salz und Pfeffer einruehren,
    Butter in einen Spritzsack fuellen. Mit einem kleinen Messer flache
    Taschen in die Huehnerbrueste schneiden. In die Oeffnungen die
    Kraeuterbutter einspritzen. Huehnerbrueste in Mehl, versprudeltem Ei
    und einer Mischung aus Weissbrotbroeseln und Thymian panieren. In einer
    flachen Pfanne etwa 1 cm hoch Oel erhitzen, die panierten
    Huehnerbrueste darin goldgelb backen. Die gebackenen Huehnerbrueste mit
    Kuechenpapier trocken tupfen.

    Abgezupfte Blattpetersilie kurz in heissem Oel frittieren, danach
    ebenfalls auf Kuechenpapier legen.

    Huehnerbrueste auf Tellern anrichten, frittierte Petersilie
    drueberstreuen, mit Blattsalat garnieren.

    Getraenk: Riesling Ried Hoelle 2001, Weingut Wannemacher, aromatischer
    Weisswein
    Lucy Goosie Gal
    Wed Feb 13, 2008 4:18 pm
    Experienced "Head Chef" Poster
    Pollo Fundido

    45 min 15 min prep

    Filling

    1 medium red onion

    1 red pepper

    1 green pepper

    2 lbs boneless chicken breasts

    1/4 teaspoon ground cumin

    1/4 teaspoon chili seasoning mix

    garlic, salt, pepper hot sauce (to taste)

    12 small flour tortillas

    2 cups vegetable oil

    Sauce

    1/2 (8 ounce) package cream cheese

    1/2 cup sour cream

    1 jalapeno

    1/4 cup half-and-half

    1 teaspoon chopped garlic

    1 cup grated monterey jack and cheddar cheese blend



    Dice your peppers, onion,and the chicken.

    Add seasonings.

    Cook in a saucepan until vegetables are soft and the chicken is fully cooked.

    Remove from heat.

    If you have a deep fryer start to heat it up.

    If you don't, use a big pot and heat the 2 cups of vegetable oil.

    You will be deep frying!

    (Tip:Flour tortillas are easier to work with when they are warm)

    Fill the tortillas with the chicken mixture and roll.

    (Tip: You might want to use tooth picks to keep the tortillas closed in the deep fryer).

    Place the filled tortilla in the deep fryer until crispy and brown.

    When done place on a paper towel to soak some of the grease.

    Put the finished tortillas in a baking dish large enough to fit all 12; set aside.

    Preheat oven to 325°F.

    To make filling: In a blender, Put the cream cheese, sour cream, half& half, garlic, and Jalapeńo blend until creamy.

    Spoon the mixture over the tortillas, until covered sprinkle cheese on top.

    Bake in oven until the cheese has melted.

    Great with Mexican rice!
    Lucy Goosie Gal
    Wed Feb 13, 2008 4:39 pm
    Experienced "Head Chef" Poster
    Double Chocolate Thunder-Like Outback's

    1 cup flour

    2/3 cup sugar

    3 tablespoons unsweetened cocoa powder

    2 teaspoons baking powder

    1/4 teaspoon salt

    1 cup milk

    1 teaspoon vegetable oil

    1 teaspoon vanilla extract

    1 teaspoon chocolate extract -- see note

    2/3 cup semisweet chocolate chips

    2/3 cup chopped nuts -- toasted

    3/4 cup light brown sugar

    1/4 cup unsweetened cocoa

    1-3/4 cups hot water

    2 tablespoons instant coffee

    2 tablespoons kahlua



    vanilla ice cream


    HOMEMADE CHOCOLATE SAUCE:

    2 squares unsweetened chocolate

    1/3 cup water

    1/2 cup sugar

    3 tablespoons butter

    1/4 teaspoon vanilla


    whipped cream

    Called "Thunder" because one bite is a jolt of chocolate. This brownie snack cake is mixed in the pan. Do not overstir; mix to combine and moisten.

    Preheat oven to 350F degrees. Combine flour, sugar, cocoa, baking powder and salt in a 9-inch square baking pan and stir well.

    Combine milk, oil, and the extracts in a bowl add to the dry ingredients in the pan. Mix until moistened. Add chocolate chips and nuts.

    Combine brown sugar and 1/4 cup of cocoa. Sprinkle onto cake mix.

    Mix coffee, water and kahlua. Pour onto the cake mix: do not stir.

    Bake for 40 minutes.

    (Original Posters note) NOTE: Star Kay White, Inc. has started bottling chocolate extract for retail sales. They say that it is good to add to whipped cream, meringues, bread puddings and coffee flavored desserts. Ice cream and soft drink makers are the main users of chocolate extract. Like vanilla extract, it's not sweet but is extremely concentrated. You can contact Star Kay White directly at (914) 268-2600 or you can purchase the extract from the Williams-Sonoma catalog at 800 541-2233.
    I could not find a recipe that said it was the chocolate sauce for chocolate thunder. So here is a good one.

    CHOCOLATE SAUCE:
    MICROWAVE chocolate and water in microwavable bowl on HIGH 1 1/2 minutes.
    STIR UNTIL CHOCOLATE IS COMPLETELY MELTED. STIR in sugar. Microwave 1 minutes. Stir. Cook 2 minutes longer; stir in butter and vanilla.

    Makes about 1 cup.

    SAUCEPAN PREPARATION: Heat chocolate and water in saucepan over low heat. Stir constantly, until chocolate is melted and mixture is smooth. Add sugar; bring to a boil. Boil for 2 to 3 minutes or until slightly thickened, stirring constantly. Remove from heat; stir in butter and vanilla.

    VARIATIONS: Substitute 1 tablespoon liqueur for the vanilla.

    ASSEMBLE:
    Place scope of ice cream on warm cake, top with chocolate sauce and whipped cream.

    http://www.all-restaurantrecipes.com/sitemap/index.php
    Chef Shadows
    Wed Feb 13, 2008 4:45 pm
    Food.com Groupie
    [quote="Chef #428130"]Gefuellte Huehnerbrust mit Kraeutern

    Yield: 4 Personen

    4 Ausgeloeste Huehnerbrueste (pounded ? Chicken breasts)
    -- ohne Haut
    4 tb Butter
    1/2 tb Sardellenpaste (anchovy paste)
    1 tb Gehackte Peters lie (chopped parsely)
    1/2 Zitrone; den Saft (lemon juice)
    1 ds Currypulver (curry powder)
    Salz, Pfeffer (salt, pepper)

    ZUM PANIEREN (the bread)
    Mehl (farina, flour, meal)
    2 Eier (eggs)
    Weissbrotbroesel (white bread crumbs?)
    1 ts Gerebelter Thymian (thyme)

    AUSSERDEM (also ? In addition to ?)
    1 Blattpetersilie (leaf parsley)
    Oel zum Backen (bake, fry) und Frittieren
    Blattsalat (leaf lettuce) zum Garnieren (for garnish)



    Butter in einer Schuessel glatt ruehren. Die Sardellenpaste,
    Petersilie, Zitronensaft, Currypulver, Salz und Pfeffer einruehren,
    Butter in einen Spritzsack fuellen. Mit einem kleinen Messer flache
    Taschen in die Huehnerbrueste schneiden. In die Oeffnungen die
    Kraeuterbutter einspritzen. Huehnerbrueste in Mehl, versprudeltem Ei
    und einer Mischung aus Weissbrotbroeseln und Thymian panieren. In einer
    flachen Pfanne etwa 1 cm hoch Oel erhitzen, die panierten
    Huehnerbrueste darin goldgelb backen. Die gebackenen Huehnerbrueste mit
    Kuechenpapier trocken tupfen.

    Abgezupfte Blattpetersilie kurz in heissem Oel frittieren, danach
    ebenfalls auf Kuechenpapier legen.

    Huehnerbrueste auf Tellern anrichten, frittierte Petersilie
    drueberstreuen, mit Blattsalat garnieren.

    Getraenk: Riesling Ried Hoelle 2001, Weingut Wannemacher, aromatischer
    Weisswein[/quote]

    Not quite, no cigar,but thanks for trying!
    Recipe Reader
    Wed Feb 13, 2008 10:02 pm
    Food.com Groupie
    From the Outback
    I really want the recipe for the horseradish crumb topping on the "Crowned Filet"....
    Not-2-Sweet
    Thu Feb 14, 2008 12:59 am
    Food.com Groupie
    I haven't tried the crowned fillet... what's it like?
    donnie27
    Thu Feb 14, 2008 1:43 am
    Food.com Groupie
    I would like to have the recipe for Chart House clam chowder..........anyone know it? It is so so good! Don't know if it compares to seaside chowders ........but is my favorite.(I also don't know if the Chart House restaurants are anywhere except the west coast. ) Donna
    Recipe Reader
    Thu Feb 14, 2008 10:28 am
    Food.com Groupie
    Bethany Taylor wrote:
    I haven't tried the crowned fillet... what's it like?


    It's very good! It has a moist breadcrumb topping with horseradish in it. I'm sure it must be simple, but I don't know what is in it besides the breadcrumbs and horseradish. Maybe butter? Does anyone out there know??
    buzzonesbirdie
    Thu Feb 14, 2008 12:44 pm
    Food.com Groupie
    Buckaroo Creeks mushrooms. whenever hubby and i go there i get a double order. they are soo good ( also i am the only one in the house that eats mushrooms)
    nursevb8
    Thu Feb 14, 2008 8:56 pm
    Food.com Groupie
    The Hibachi Shrimp at Khanki I heard is really good but I can't make it because I don't know what spices or marinade it is in. I'll try when I figure it out or someone lets me know.
    echo echo
    Thu Feb 14, 2008 10:49 pm
    Food.com Groupie
    donnie27
    Thu Feb 14, 2008 10:55 pm
    Food.com Groupie
    Thanks a bunch echo..........I'm going to browse all of them now. What a great idea for cookbooks! Donna
    Not-2-Sweet
    Fri Feb 15, 2008 12:04 am
    Food.com Groupie
    Kewl Echo! Thanks!
    donnie27
    Fri Feb 15, 2008 12:16 am
    Food.com Groupie
    donnie27 wrote:
    Thanks a bunch echo..........I'm going to browse all of them now. What a great idea for cookbooks! Donna

    Well I was going to save them to favorites............but can't get them to go. Will try later........ icon_cry.gif
    Go to page << Previous Page  1, 2, 3, 4 ... 15, 16, 17  Next Page >> E-mail me when someone replies to this
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites