This is my favorite recipe for potato soup. It's a copycat of the one they use to serve at the St. Louis Bread Company (Panera). The recipe originally called for shredding your potatoes, but I never could get them to cook that way. I know they should cook faster, but I never could get it to work.
The Colonel was in the kitchen one day and had an idea what to do with the potatoes that he had and he came up with the Potato Wedges. The used to be made fresh but due to the invention of the frozen fry they are sent to the stores frozen and ready to cook.
Buca di Beppo, Chef Richard Graham
I tried this for the first time tonight at Buca, and went on a search for the recipe. It is spectacular. I found this on another website, and am posting to compare to the original sometime soon.
A delicious noodle dish with chicken and shrimp and the trademark curry flavor. You can get the fried shallots you need in this recipe in little jars at the Asian markets. They sell fried garlic as well.
From Sandra Lee Slow-Cooker Recipes. Chicken breast pieces are slow-cooked in a cajun alfredo sauce with tomatoes and red bell peppers, then served over pasta. ***After making this again, I do agree with the reviews that this is much too watery. I will leave the original recipe posted as-is since it is from a cookbook, but I recommend leaving out the chicken broth.
I love this salad!! So good, and just perfect in the summer. Definitely a full meal. This makes one lunch-size version of the cobb salad at Bob Evans. The onion used to be in the cobb salad, but then they took it out. I think it's really good in the salad though. The restaurant version has 13 ww points for this size. Prep time assumes chicken and egg are cooked.
A copy of the popular sandwich from Wendy's. The recipe comes from www.topsecretrecipes.com, and was created by Todd Wilbur. It can also be found in his book "Even More Top Secret Recipes."
To make this a little healthier, just broil the sandwiches in the oven.