Red Lobster Recipes
Red Lobster Biscuits Recipe

Serves/Makes: 6

Ingredients:
Red Lobster Recipes
2 cups Bisquick. baking mix
2/3 cup milk
1/2 cup cheddar cheese -- shredded
1/4 cup margarine or butter -- melted
1/4 teaspoon garlic powder

Directions:
Red Lobster Recipes

Preheat oven to 450. Mix baking mix, milk and cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8-10 min. or until golden brown. Mix margarine and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm. Makes 10-12 biscuits.

Per serving (excluding unknown items): 177 Calories; 6g Fat (32% calories from fat); 4g Protein; 27g Carbohydrate; 4mg Cholesterol; 480mg Sodium Food Exchanges: 1 1/2 Starch/Bread; 1 Fat

NOTES : Substitute several cloves of chopped garlic for the garlic powder and let stand in melted butter while preparing biscuits.

Red Lobster Recipes
For Red Lobster Biscuits serves/makes 6

Olive Garden Recipes: Olive Garden 5-Cheese Lasagna

Servings: 12
Categories: Cheese / Pasta

Ingredients:

CREAM SAUCE:
1/4 cup Butter
1/4 cup Flour
2 cups Milk

CHEESE FILLING:
1/4 cup Sun-dried tomatoes, oil packed, minced
1 tablespoon Fresh garlic, minced
3 1/2 cups Ricotta cheese
3 Eggs
1 cup Grated Parmesan cheese
1/2 cup Grated Romano cheese
1/2 teaspoon Salt
1 teaspoon Black pepper

OTHER:
4 cups Mozzarella cheese, shredded
1 cup Lasagna noodles, spinach or egg
Marinara sauce, as desired
Parmesan cheese, freshly grated


Directions:
To make Olive Garden sauce melt butter with medium heat in heavy, 1 quart saucepan. Add flour and stir until well-blended; cook until frothy. Add milk, stirring constantly with wire whisk as mixture comes to a simmer. Cook and stir until thickened (3-4 minutes). Chill while mixing other ingredients. Drain and mince tomatoes and garlic. Place other cheese filling ingredients in 3-quart mixing bowl with tomatoes and garlic. Add 1-1/2 cups of cooled cream sauce and mix until well blended. Refrigerate, reserving 1/2-cup for later use. Cook lasagna noodles according to package directions. Cool under cold water and drain. Place 3 lasagna noodles in a 9x13x2 lightly oiled baking dish, overlapping slightly. Spread 1-1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and 1/4-cup fontina cheese. Repeat pasta and cheese layering three more times; top with remaining three lasagna noodles. Spread 1/2-cup of reserved cream sauce over top and cover lightly with foil. Preheat oven to 350~ and bake for 1 hour. Remove from oven and keep warm at least 30 minutes before serving. Serve topped with hot marinara and Parmesan cheese. (Can be refrigerated a day before baking if desired.)

olive garden recipes

fish batter recipes
Batter for Frying

2 large eggs, room temperature, separated
1/4 teaspoon cream of tartar
2 tablespoons soy flour
1/8 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon ground celery seed
1/8 teaspoon black pepper
1/4 teaspoon onion powder
2 tablespoons grated parmesan cheese

Fish Batter Recipes Directions
Beat egg whites until foamy; add cream of tartar and continue beating until stiff but not dry. Set aside. In a separate bowl beat egg yolks, then gently fold yolks into beaten egg whites, being careful not to break down whites. In small bowl combine soy flour with salt, baking powder and spices and sift to mix well. Carefully add to egg mixture and completely incorporate. Fold in Parmesan cheese. Use this as a batter for either deep or shallow frying. Try deep frying vegetables such as zucchini, eggplant or cauliflower. If desired, ingredients can be coated with additional Parmesan cheese before coating with batter for frying. Makes 1/2 cup of batter.

Fish Batter Recipes

Chilean sea bass is white fish rich in the omega-3 unsaturated oils, with a unique large-flake texture, but the fish is quite mild in flavor. The oils also make it a little easier to cook, because it won't toughen up if a little overcooked.

INGREDIENTS:

* olive oil
* 4 Chilean sea bass fillets, about 6 ounces each
* salt and pepper
* Cajun or Creole seasoning, or a seasoning combination of your choice

PREPARATION:
Heat oven to 425°.

Oil broiler pan rack pan or baking pan with olive oil. Place sea bass on the rack or in pan and sprinkle with seasonings; turn and season the other side. Bake at 425° for about 15 to 20 minutes. The time depends on thickness of the fish, which can vary. Serve as is or with Sherry Cream Sauce, Corn Salsa or Artichoke Salsa, or other sauce.

Serves 4.
Chilean Sea Bass Recipes

BAKED PORK CHOP RECIPES

INGREDIENTS
* 6 pork chops
* 1 teaspoon garlic powder
* 1 teaspoon seasoning salt
* 2 egg, beaten
* 1/4 cup all-purpose flour
* 2 cups Italian-style seasoned bread crumbs
* 4 tablespoons olive oil
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1/2 cup milk
* 1/3 cup white wine

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
3. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned.
Transfer the chops to a 9x13 inch baking dish, and cover with foil.
4. Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture.
Replace foil, and bake for another 30 minutes.

BAKED PORK CHOP RECIPES

Grandma Smoked Chicken Recipes

1 tablespoon ancho chili powder
1 tablespoon pasilla chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground fennel seed
1 teaspoon ground allspice
1 teaspoon chili de arbol powder
2 tablespoons brown sugar
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper
1/2 teaspoon cayenne pepper
1 (3 to 4-pound) chicken

1 cup applewood or hickory wood chips, soaked in water for 10 minutes

Combine all spices in a bowl. Rub the entire chicken with the spice rub, including the cavity, and set aside while you prepare the grill.

Set up a charcoal grill for indirect grilling. Throw the soaked wood chips on the hot coals. Place the cover on the grill and adjust the vents holes on the top and bottom to obtain the desired temperature (in this case it should be about 350 degrees F).

Place the chicken on the rack of the grill opposite the coals and smoke until the chicken reaches an internal temperature of 160 degrees F, using an instant-read thermometer, about 2 to 2 1/2 hours. Remove from the grill, tent loosely with foil, and let rest 10 minutes before carving.

Smoked Chicken Recipes:

Ingredients:

* 4 boneless pork chops (about 1 1/2 pounds)
* 1/3 cup orange juice
* 1 tablespoon soy sauce
* 1 tablespoon Worcestershire sauce
* 1 shallot, chopped
* 1/4 teaspoon chili sauce (or chili sauce with garlic)

Preparation:
Rinse the pork chops and pat dry. Combine the remaining ingredients. Place the chops in zip-locked plastic bags with the marinade. Seal and refrigerate overnight, turning the bags occasionally to make sure the marinade covers all the pork chops.

Preheat the oven to 425 degrees Fahrenheit. Remove the chops from the bags. Bake the pork chops for 30 minutes, or until they reach an internal temperature of 160 degrees Fahrenheit.

Baked Pork Chops Recipe
Nutritional Breakdown
Each serving contains: Calories 279, 4 g Carbohydrates, 27 g Protein, 17 g Fat, (6 g Saturated Fat), 84 mg Cholesterol, trace Fibre, 361 mg Sodium, 562 mg Potassium.


Baked Pork Chops Recipe

Ingredients:
This recipe is from the renowned ribbery, Charlie Vergos.

2 racks pork spareribs, about 3 lbs.
Tennessee Dry Rub (recipe below)

Tennessee Dry Rub
2 T each, brown sugar, coarsely ground black pepper and paprika
1 T chili powder
1 1/2 tsp. each ground white pepper, crushed hot red pepper and salt
1 tsp. garlic powder

Stir well to mix, then store at room temperature in airtight jar. Makes about 2/3 cup, enough for two 3-lb. racks of spareribs.
Per tablespoon: 21 calories, 0 grams protein, 0 grams fat, 5 grams carbohydrate, 286 mg sodium, 0 mg cholesterol.

Directions:
Rub both racks of ribs vigorously with Tennessee Dry Rub, then wrap each securely in at least 3 layers of heavy-duty aluminum foil, cut long enough so ends can be folded over to seal ribs in. Refrigerate overnight. When ready to cook, remove ribs from refrigerator and let stand in their wrappings until they reach room temperature. Meanwhile, start fire in grill (see note), placing rack 6 inches above coals, when coals are white hot, place ribs, still wrapped in foil, on grill rack. Cover grill and cook ribs 1 hour, turning once. Remove ribs from foil and place directly on rack over coals. Cook 20 to 30 minutes until crusty and cooked through, turning once or twice. If desired, ribs may be basted with sauce of choice during last 20 to 30 minutes of cooking time; or sauce can be served on the side for dipping. Makes 6 servings.

Barbeque Dry Rub Recipes Calories
Per serving without sauce: 410 calories, 28 grams protein, 29 grams fat, 9 grams carbohydrate, 138 mg sodium, 113 mg cholesterol.

Note: if desired, ribs may be cooked in oven. Season, wrap and refrigerate as directed, then heat oven to 450 degrees F. Unwrap each rack to add 1/4 cup water (or brush each with 1 cup sauce of choice), then rewrap, sealing tightly. Bake 50 minutes. Remove from oven; heat broiler. Unwrap ribs and place on rack in broiler pan. Broil, 4 to 5 inches fron heat, 3 minutes on each side to crisp, basting with sauce if desired.

Barbeque Dry Rub Recipes

8 oz. pasta of choice (I used gnocci...it's like a curly edged shell)
2 cups broccoli florets
1/2-1 whole tomato diced
1/2 package Seasoning Blend (frozen food section) OR
1/4 cup onion (diced)
1/4 cup green and red bell peppers (diced)
1/4 cup celery (diced)
black pepper to taste
1/2 -1 cup of fat free Italian salad dressing
1/4 cup fresh parmesan cheese
1/4 cup Kraft Pizza Cheese

Boil pasta al dente (still firm, but not hard). Drain and run under cold water until pasta is no longer warm. Set aside. While pasta is boiling, steam broccoli to desired doneness. Chop tomato and other veggies if necessary. Toss altogether and chill well. Serve cold.

GRILLED BLACKENED TUNA STEAKS1/4 c. olive oil

2 tbsp. lime juice
6 tuna steaks, about 6 oz. each
1 tbsp. dry mustard
2 tbsp. dried cilantro
1 tbsp. chili powder
1 tsp. freshly ground black pepper
1 tsp. black mustard seeds

Combine olive oil and lime juice, brush each steak with mixture. Mix remaining ingredients; sprinkle over steaks. Wrap and refrigerate for several hours. Grill over hot charcoal for 4 minutes per side, or until steaks just begin to flake. Do not dry out. Top with Lime and Soy Sauce. Serves 6.

LIME AND SOY SAUCE:

2 tbsp. lime juice
1 tbsp. champagne vinegar
1 tsp. soy sauce
1/4 c. olive oil
Lime juice to taste

Whisk together ingredients and spoon mixture over tuna steaks.

fresh cherry pie recipes

This delicious fresh cherry pie definitely comes in a close second to the All-American Apple Pie to serve on the 4TH of July. So tasty, and great to serve at picnics or barbeques. Serve with a scoop of vanilla ice cream or a dollop of whipped cream.

Ingredients:
For the Crust
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) cold unsalted butter
1/4 cup cold vegetable shortening
5 to 7 tablespoons ice water

For Cherry Filling
1 cup plus 2 tablespoons granulated sugar
2 tablespoons quick-cooking tapioca
2 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
6 cups (approximately 2 1/2 - 3 pounds) fresh or frozen pitted tart cherries, rinsed and pitted
2 tablespoons vanilla extract
1 1/2 tablespoons unsalted butter, cut into small pieces

For Topping Pie
1-2 teaspoons granulated sugar

Serve with: (optional)
Vanilla ice cream, Whipped Cream or Non-dairy whipped topping (thawed)

Instructions:
For the Crust:
Cut butter into pieces. In a bowl with a pastry blender or in a food processor blend or pulse together flour, salt, butter, and shortening until mixture resembles coarse meal. Add 5 tablespoons ice water and toss or pulse just until mixture forms a dough, adding additional ice water, a little at a time, if dough is too dry. Divide dough in half and flatten each piece into a disk. Chill dough in refrigerator, wrapped in plastic wrap, at least 30 minutes and up to 3 days.

For the Filling:
In a small bowl stir together sugar, tapioca, cornstarch, salt, and ground cinnamon. In a large heavy skillet cook fresh or frozen cherries over moderately high heat, stirring, until slightly softened, about 2 minutes. With a slotted spoon transfer cherries to a heatproof bowl. Add sugar mixture to cherry juices in skillet and simmer, stirring, until thickened, about 3 minutes. Stir cherry sauce and vanilla extract into cherries and let cool.

Preheat oven to 400° F (200°C). Remove chilled dough discs from refrigerator. On a lightly floured work surface, roll each disc into an 11-inch round circle and 1/8 of an inch thick. Line a 9-inch (23cm) pie plate with one crust and prick all over with a fork. Spoon the cherry filling evenly into the crust. Dot all over with the cut-up pieces of butter. Cover with the top crust. With water, moisten the top and bottom crusts where they meet, then turn the top crust under the bottom crust and flute the edges. Cut 5 - 6 slits in the top to allow steam to escape. Sprinkle 1 - 2 teaspoons sugar over top of pie. If desired, decorate top of pie by rolling out the remaining scraps of dough, and cutting several cherry, leaf or stem shapes.

Place pie on a baking sheet (to catch drippings) and bake pie on middle rack of oven at preheated 400° F (200°C) for 15 minutes. Place pie shield or pieces of aluminum foil around edges of pie to prevent over browning of crust. Reduce oven temperature to 350° F (180°C), and continue to bake for 45 -50 minutes, or until pastry is golden and filling just begins to bubble. Transfer pie to a rack to cool completely (at least 3 - 5 hours). If desired, serve pie with ice cream, whipped cream or non-dairy whipped topping (thawed).

Shortcut: If pressed for time, you may use store-bought ready made pie crusts instead of making pie crusts from scratch.

fresh cherry pie recipes makes 1 fresh cherry pie (9-inch) pie, 8 servings.



Source: DianasDesserts.com
Date: June 28, 2003

fresh tuna steak recipes

One Great fresh tuna steak recipes that I just LOVE to eat.

Tuscan-Style Grilled Tuna Steak

Ingredients

-
4 Fresh Tuna Steakes (8 oz each) 1-inch thick
-
The zestof 1 lemon
-
3 Sprigs fresh rosemary, leaves stripped from stem (about) 2 Tablespoons
-
A handful of fresh flat-leaf parsely leaves
-
3 Cloves garlic, crushed
-
Steak seasoning blend such as Montreal Seasoning by McCormick or
-
Freshly ground black pepper with course salt , to taste
-
Extra-virgin olive oil, a genrous drizzle

Instructions
1)Rinse and pat tuna steaks dry. Zest the lemon using the finest side of a hand or box grater orver a cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some grill seasoning or coarse salt and black pepper on top of herbs. Mill the garlic, herbs, and spices with your knife into a finely chopped mixture. Drizzle olive oil over the tuna steaks, just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.

2)Grill tuna steaks 2 to 3 minutes on each side if you prefer your tuna pink at the center, 5 minutes per side for well done. cook steak over high setting on indoor electric grill, medium-high heat on outdoor gas grill, or 6-inches from hot, prepared charcoal grill. Serve with grilled stuffed porobello caps, and mixed green salad dressed with oil and vinegar.

3)And Enjoy the Fresh Tuna Steak Recipes Yummie!

(source: desktopcookbook)