Cheesecake Factory Pumpkin Cheesecake

Cheesecake Factory Pumpkin Cheesecake

crust:
1 1/2 cups graham cracker crumbs
5 tbsp. butter or margarine, melted
1 tbsp. sugar

filling:
3 pkgs. (8 oz. each) cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
garnish with whipped cream

Heat oven to 350º. Mix crust ingredients, just until coated and crumbly. Press onto bottom and 2/3 up sides of an 8" springform pan. Bake for 5 minutes. Set aside.

Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. Add pumpkin, eggs and spices; beat until smooth and creamy. Pour into crust.

Bake 60-70 minutes or until top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled remove pan sides and cut.

Serve with whipped cream.

Williamsburg Inn Turkey Soup Recipe

Williamsburg Inn Turkey Soup Recipe

This recipe is simple to prepare, and it makes a lot of delicious soup! Our children are on their own now, so I was happy to find that this soup freezes well, too. I put it in individual containers and thaw just as much as I need for quick and easy meals. That's handy when I'm busy braiding wool rugs, oil painting or sewing...or just busy period.

18 Servings

1 turkey carcass (from a 12- to 14-pound turkey)
4 quarts water
3 large onions, finely chopped
3 celery ribs, finely chopped
2 large carrots, finely chopped
1/4 cup uncooked long grain rice
1 cup butter, cubed
1-1/2 cups all-purpose flour
1 pint half-and-half cream
3 cups diced cooked turkey
1/2 teaspoon poultry seasoning, optional
Salt and pepper to taste

Directions
In large kettle, cook turkey carcass with water to make 3-qt. stock.

Remove bones; reserve meat for soup. Strain stock; set aside. In a large saucepan, combine the onions, celery, carrots, rice and 1 qt. of stock. Cook for 20 minutes; set aside.

In a large soup kettle, melt butter. Stir in flour until smooth. Add cream and remaining 2-qts. stock. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in the reserved turkey and vegetable mixture. Season with salt and pepper. Heat through. Yield: 4 to 4-1/2 quarts.

Williamsburg Inn Turkey Soup published in Country Woman January/February 1989, p29

Applebee's Garlic Mashed Potatoes

Applebee's Garlic Mashed Potatoes
serves 8

2 lbs red potatoes
1/2 cup milk
1/4 cup heavy cream
3 tablespoons butter
salt and black pepper, to taste
1/4 cup garlic (whole cloves)

Directions:

1. Place a single layer of garlic cloves on a sheet of heavy-duty aluminum foil and wrap tightly.

2. Roast in 400F degree preheated oven for approximately 45 minutes or until soft.

3. Unwrap and let cool until touchable.

4. Peel cloves and mash with potatoes when they are ready.

5. Wash and rinse potatoes under cold water.

6. It is not necessary to peel potatoes, unless you desire.

7. In large sauce pan (or pot), bring red potatoes to a slow boil for approximately 20 minutes.

8. Remove from heat and drain in colander.

9. In pan or bowl, combine potatoes, peeled and roasted garlic cloves, and all other ingredients and mash with a potato masher.

10. Keep warm

Cracker Barrel Double Fudge Coca-Cola Cake

Cracker Barrel Double Fudge Coca-Cola Cake

1 cup coca-cola
1/2 cup oil
1 stick margarine
3 Tbs. cocoa
2 cups sugar
2 cups flour
1/2 tsp. salt
2 eggs
1/2 cup buttermilk
1 tsp. baking soda
1 tsp. vanilla

FROSTING:
1 stick margarine
3 Tbs. cocoa
6 Tbs. cream or milk
1 tsp. vanilla
1/2 to 1 cup chopped pecans
1 lb. powdered sugar

In a saucepan, bring coca-cola, oil, margarine and cocoa to a boil; mix the sugar, flour and salt. Pour in the boiling liquid and beat well. Add the eggs, buttermilk, soda and vanilla and beat well.

Pour into a greased and floured sheet cake (jellyroll) pan and bake at 350 for 20-25 minutes.

Frosting Directions: In a saucepan, combine butter, cocoa and milk and heat until the butter melts. Beat in the remaining ingredients, and spread on the hot cake. Cool and cut.

Outback Steakhouse Mac A Roo N' Cheese

Outback Steakhouse Mac A Roo N' Cheese
Outback Steakhouse Mac A Roo N' Cheese

Ingredients

12 oz. Package of Medium Size Rigatoni Pasta
1/2 LB Store Brand Processed Cheese Food (cubed)
3 Tbsp. Butter
2 Tbsp. Flour
1/4 tsp. Salt
1/8 tsp. Paprika
1 1/2 C. Milk

Directions

Prepare Rigatoni using package instructions. Drain and set aside. In a large saucepan on medium heat melt butter and add flour, stirring constantly. Mixture should thicken. When flour thickens add milk, salt, paprika, and cheese cubes. Stirring constantly until the sauce thickens but yet is smooth. The cheese sauce should resemble an extra thick cream. If mixture is to thick a little more milk may be added. Pour the drained pasta in the sauce and gently stir well. When pasta is completely coated with sauce mixed well the Mac A Roo is ready to serve
Rhonda G in Missouri

Boston Market-Style Squash Casserole

Boston Market-Style Squash Casserole

4 1/2 cup zucchini, diced
4 1/2 cup yellow squash, diced
1 1/2 cup sweet onion, chopped
1 box Jiffy corn muffin mix, prepared as directed on box
3/4 cup butter, 1 1/2 sticks
8 ounce non-Velveeta American processed cheese, diced
3 chicken bouillon cubes
1 teaspoon garlic, minced
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon thyme
1 tablespoon parsley, chopped

Prepare Jiffy mix as directed and set aside to cool.

Place zucchini and yellow squash in a large sauce pan and add just enough water to cover. Cook on medium-low heat just till tender; remove from heat. Drain squash; reserve 1 cup water for casserole.

On medium- low temperature, place all of the butter in large sauce pan and saute the onions till the onions turn clear. Add chicken bouillon cubes and garlic to onions; stir. Add drained squash and diced cheese; stir.

Crumble corn bread in squash, add the reserved cup of water and mix well. Place squash mixture in a (9 x 13-inch) baking pan that has been sprayed with a non-stick spray.

Cover casserole and place in a preheated oven at 350 degrees F. Bake for 50-60 minutes. Remove cover the last 20 minutes of baking time.

Woolworth's Lunch Counter Chop Suey Chow Mein

Woolworth's Lunch Counter Chop Suey Chow Mein (Circa 1950) Yield: 4 Servings

1 tb lard or Crisco shortening
1 1/2 lb pork; cut in 1/2" cubes
salt
pepper
flour
1 lg Spanish onion; diced
3 c chopped celery
3 tb soy sauce; regular strength
2 tb molasses
liquid drained from canned-sprouts and from canned mushrooms; (1-cup total)
8 oz canned mushrooms
16 oz canned Oriental Vegetables
1 Sticky steamed white rice
Fried chow mein noodles
soy sauce

Instructions
PRESSURE COOKER --  Heat shortening in cooker. Dust meat lightly with seasoned flour. Brown meat in batches in hot, smoky oil. Add onion, celery, soy, molasses, and liquids from canned vegetables. Cover. Set rocker (pot only had one pressure setting). Heat until you get a steady rocking and cook 10 minutes.

Cool of its own accord. Stir in vegetables and heat through.

Serve: chow mein noodles on bottom; 2 scoops of rice; 1 ladleful of chop suey; extra soy sauce. (And they always brought catsup.)

Jake Melnick's Corner Tap Chili

Jake Melnick's Corner Tap Chili
Source: Jake Melnick's Corner Tap, Chicago, Illinois

10 pounds ground beef
2 1/2 yellow onions
1 1/2 tablespoons garlic powder
4 ounces chicken base
4 tablespoons chili powder
1 1/2 tablespoons cayenne powder
1 1/2 tablespoons paprika
1 1/2 cups tomato paste
4 (12 ounce) cans kidney beans
1 cup red wine
3 quarts water
1 1/2 tablespoons salt
1 tablespoon cumin

Cook ground beef and onions. Drain excess grease. Add red wine and reduce for 5 minutes.  Add remaining ingredients, except kidney beans, and simmer for 1 hour while stirring often.
Add beans, mix well and cook for an additional 10 minutes. Enjoy. Marilyn.

Oxmoor House Beefy Corn and Black Bean Chili

Oxmoor House Beefy Corn and Black Bean Chili
This dish has the flavor and aroma of a chili that has simmered all day and only you have to know it hasn't. Dress it up with a dollop of sour cream and sliced green onions, and serve it with Cheesy Cheddar Corn Bread.
Yield: 6 servings (serving size: about 1 cup)

1 pound ground round
2 teaspoons salt-free chili powder blend (such as The Spice Hunter)
1 (14-ounce) package frozen seasoned corn and black beans (such as Pictsweet)
1 (14-ounce) can fat-free, less-sodium beef broth
1 (15-ounce) can seasoned tomato sauce for chili (such as Hunt's Family Favorites)
Reduced-fat sour cream (optional)
Sliced green onions (optional)

1. Combine beef and chili powder blend in a large Dutch oven. Cook 6 minutes over medium-high heat or until beef is browned, stirring to crumble. Drain and return to pan.

2. Stir in frozen corn mixture, broth, and tomato sauce; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 5 minutes, stirring occasionally.

3. Ladle chili into bowls. Top each serving with sour cream and onions, if desired.

Mrs. Fields Maple Pecan Butterballs

Mrs. Fields Maple Pecan Butterballs

1 1/4 c Flour
1/2 ts Soda
1 ts Cinnamon
3/4 c Pecans; finely ground in Food processor or blender
1/2 c Butter; softened
2/3 c Sugar
1/4 c Maple syrup
1 lg Egg

Preheat oven to 300 degree F.

In a medium bowl combine flour, soda, cinnamon and finely ground pecans. For extra flavor, saute pecans in 1 Tbl butter until slightly browned. Mix ingredients well with a wire whisk and set aside.

In a medium bowl cream butter and sugar with an electric mixer until mixture forms a grainy paste. Add syrup and egg and beat until slightly thickened. Add the flour mixture and blend at low speed just until combined.

Place dough in plastic bag and refrigerate until firm, about 1 hour. Remove dough from refrigerator and shape into 1-inch balls.

Place cookies on ungreased cookie sheets 1 inch apart. Bake 17-18 minutes or until cookie bottoms are golden brown. Immediately transfer to a cool, flat surface.

YIELD: 30 Cookies

Applebee's Baby Back Ribs

Applebee's Baby Back Ribs (Copycat Recipe)

3 racks (about 1 lb. each) pork baby back ribs, each cut in half
Barbecue sauce:
1 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons dark brown sugar
3 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt

Put ribs in a large pot with enough water to cover them. Bring water to a boil, reduce heat, cover and simmer 1 hr or until ribs are fork tender. Mix all sauce ingredients together in a medium sauce pan and
bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 mins or until slightly thickened.Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat side down, on broiler pan, brush with
1/2 the sauce and broil 4 to 5 inches from heat source for 6 to 7 mins. turn ribs over, brush with remaining sauce and broil 6 to 7 mins longer or until edges are slightly charred.

Olive Garden® Italian Salad Dressing

Olive Garden® Italian Salad Dressing

1/2 cup vinegar
1/3 cup each water, vegetable oil
1/4 cup corn syrup
1/2 tsp. minced garlic
1/4 tsp. parsley flakes
1 pinch each dried oregano, crushed red pepper flakes
2-1/2 tbsp. grated Romano cheese
2 tbsp. beaten eggs
1-1/4 tsp. salt
1 tsp. lemon juice

The recipe calls for 2 tbsp. dry pectin (in canning section), but I didn't use it and it came out just fine. Combine ingredients in mixer on low speed for 30 seconds, chill for at least one hour.

Makes 1-1/2 cups
From Recipe Ross

The Trellis Restaurant Meat Sauce

The Trellis Restaurant Meat Sauce

1 tablespoon vegetable oil
1 1/2 cups onion -- finely diced
3/4 cup green bell pepper -- finely diced
1/2 cup carrot -- finely diced
1 1/4 cups tomato -- chopped
1/2 cup tomato juice
1/4 cup cider vinegar
1/4 cup catsup
1/4 cup molasses
1 tablespoon hot sauce
1 1/2 teaspoons salt

Heat the vegetable oil in a 3-quart saucepan over medium heat. When the oil is hot, add the onion, green bell pepper, and carrot. Cook, stirring frequently, until tender, about 10 minutes. Add the tomato and cook for 5 more minutes. Add the tomato juice, cider vinegar, catsup, molasses, hot
sauce, and salt. Bring to a boil, then adjust the heat and allow the mixture to simmer, stirring occasionally, for 30 minutes.

Remove the saucepan from the heat, then puree the mixture using a hand-held immersion blender or a food processor fitted with a metal blade. Strain the puree through medium-gauge strainer into a 3-quart stainless-steel bowl.

Cool the barbecue sauce in an ice water bath to a temperature of 40 to 45 degrees F. Cover with plastic wrap and refrigerate for 24 hours before using. (The flavor of the sauce will be enhanced during this time.) The sauce may be stored in a covered, non-corrosive container in the refrigerator for several days.

Conceived by Chef Chet Flanagan and has been served at the Trellis Restaurant since 1989.

Acqua Restaurant's Chicken Stuffed with Lobster Meat

Acqua Restaurant's Chicken Stuffed with Lobster Meat

1 x steamed lobster (1 1/2 pound)
4 tbl unsalted butter
6 x scallions finely chopped
1/4 cup white wine
1 1/2 tbl flour
1/4 cup heavy cream
1 pch cayenne pepper
Salt and freshly ground pepper to taste
8 x boneless chicken breast halves about 3 pounds with or without skin
Olive oil for glazing

Preheat oven to 350 degrees F. Position rack in center. Remove all the meat from the lobster and roughly chop, leaving some large pieces. Set aside Melt 2 tablespoons of butter in a small skillet, saute scallions for 2 to 3 minutes. Add lobster meat and wine, stir quickly to combine over high heat.

Drain the mixture, reserving the liquid. Set lobster meat and scallion mixture aside. Melt remaining butter in another skillet. Add flour and cook slowly without coloring or about 5 minutes. Add reserved liquid and cream.

Cook, stirring constantly until mixture begins to thicken. Stir lobster meat back into the mixture, add cayenne, and season to taste. Cool mixture completely.

Rinse chicken breasts and pat dry. Trim any fat around edges. Place breasts, 1 at a time, between sheets of waxed paper and gently pound with a mallet until about 3/8-inch thick. Season with salt and pepper to taste.

Lightly oil a 13 by 9-inch baking pan. Place 1/4 cup stuffing on the center of the underside of each breast. Bring the top and bottom flaps of the chicken up over the stuffing, slightly overlapping the ends, then fold up
the sides to enclose the stuffing completely. Lay the packets seam side down in the pan and brush with olive oil.

Bake until chicken is lightly browned and feels firm when pressed, 20 to 30 minutes. Slice each roll on the diagonal to serve.
Yield: 6 to 8 servings

Alfredo's Of Rome Original Fettuccine Alfredo

Alfredo's Of Rome Original Fettuccine Alfredo
Serves 6

1 pound fresh, very thin fettuccine noodles
6 ounces butter, unsalted
6 ounces Parmigiano-Reggiano cheese, grated
1 gallon salted boiling water

Cook the fettuccine noodles in boiling water for three minutes.
At the same time, mix the butter at room temperature in a bowl with the grated cheese until the cheese almost dissolves, forming a smooth cream. If using a mixer, this should not take more than three minutes at which time the noodles will be ready.

Strain the pasta, leaving just a small amount of water, & toss the noodles with the Alfredo sauce. Cheese lovers may want to sprinkle additional grated cheese on top.

Applebee's® Bacon Scallion Mashed Potatoes

Applebee's® Bacon Scallion Mashed Potatoes

* 2 pounds potatoes, peeled and cut into 1-inch cubes
* 4 cloves garlic, peeled
* 5 strips bacon, cut into 1/2-inch pieces
* 1 cup thinly sliced scallions
* 1/2 cup low-fat milk, warmed
* 1/2 cup low-fat sour cream
* 1 teaspoon salt
* 1/4 teaspoon black pepper

Preparation:

In a large pot, cover potatoes and garlic with lightly salted water. Boil until potatoes are fork tender.
Fry bacon in skillet until crisp; drain on paper towels. Pour out all but 1 teaspoon bacon grease from pan. Add scallions to grease, saute until soft, but not brown. Add bacon.

Drain potatoes and return to pot. Mash potatoes with milk, sour cream, salt, and pepper. Stir in bacon and scallions. Reheat, if necessary, before serving.

Yield: 4 servings

A&W Burgers

A&W Burgers

The A&W Papa Burger


2 pounds ground chuck
10 large sesame seed bun
10 tablespoons Kraft mayonnaise
20 teaspoons Heinz hamburger relish (the red stuff)
2 1/2 cups chopped iceberg lettuce
20 Vlasic hamburger slices
10 slice American cheese
salt and pepper

The A&W Mama Burger

2 pounds ground chuck
10 plain jumbo hamburger bun (4" diameter)
20 Vlasic hamburger slices
20 teaspoons ketchup
10 teaspoons yellow mustard
salt and pepper

The A&W Teen Burger

2 pounds ground chuck
10 jumbo sesame seed hamburger bun
2 1/2 cups chopped iceberg lettuce
10 thin tomato slice
20 Oscar Mayer pre-cooked bacon slices
20 Vlasic hamburger slices
20 teaspoons Kraft mayonnaise
20 teaspoons Kraft original barbecue sauce
10 slice American cheese
salt and pepper

The A&W Baby Burger

1 pound ground chuck patty
10 regular hamburger bun
10 Vlasic hamburger dill slice
20 teaspoons ketchup
10 teaspoons yellow mustard
salt and pepper

The A&W Papa Burger

Mix the mayonnaise with the relish to make the "secret sauce". Set aside for now.

1. On waxed paper, form the 1/5 pound beef patty. It should be about 1/4 inch thick and 5 inches in diameter. Freeze at least an hour.
2. Fire up the indoor electric grill, or outdoor barbecue. Follow the manufacturer' s instructions for pre-heating.
3. Toast the buns by laying them face down on the grill for 30-60 seconds. (About :30 for outdoor barbecue, :60 for indoor.)
4. Cook the frozen beef patty about 2 minutes per side, (outdoor barbecue) or 3 minutes per side (indoor barbecue grill). Salt and pepper liberally on both sides.
5. Dress your toasted top buns (crown) in the following order: special sauce pickles lettuce cheese
6. Place the cooked beef patty on top of the dressed bun, and add the bottom. (heel)
7. Microwave about 10 seconds to warm the bun, and serve.
8. OR...wrap in a 12"x12" sheet of foil, and warm in your oven (200) 2-3 minutes--then serve.

The SUPER Papa Burger

Proceed as above, except cook two beef patties per burger instead of one, placing the cheese in between the patties.

The A&W Mama Burger

Mix the ketchup and mustard. This is your secret sauce.

1. Cook the beef, and toast the buns as directed above.
2. Dress your toasted top bun (crown) as follows: secret sauce, spread evenly with a knife pickles
3. Place the cooked beef patty on the dressed crown. Finish with the toasted heel.
4. Microwave 10 seconds to warm the bun, and serve.

Mix the mayonnaise and barbecue sauce. This is your secret sauce. Microwave your bacon slices 30-45 seconds to crisp, set aside.

1. Cook the beef, and toast the buns as directed above.
2. Dress your toasted top bun (crown) as follows: secret sauce, spread evenly with a knife pickles lettuce cheese bacon tomato
3. Place the cooked beef patty on the dressed crown. Finish with the toasted heel.
4. Microwave 10 seconds to warm the bun, and serve.
5. OR...wrap in a 12"x12" sheet of foil, and warm in your oven (200) 2-3 minutes--then serve.

The A&W Baby Burger

Mix the ketchup and mustard together---this is your secret sauce.

1. Preheat an indoor electric barbecue to 400 or high.
2. Toast the bun faces face down on the grill for 30-45 seconds, just enough to brown slightly.
3. Cook the frozen beef patty 1-2 minutes per side (depending on the grill temperature) adding a dash of salt and pepper to each side.
4. Dress the toasted bun (crown side) as follows: secret sauce, spread evenly with a knife pickle slice
5. Put the cooked beef on the dressed crown, and "top" with the heel. (it will be upside down)
6. Wrap in a 12"x12" sheet of foil, and warm in the oven (200) 2-3 minutes. Serve hot.

Acropolis Salad

Acropolis Salad
CLONE (Horiatiki)Burlington, N. Carolina (restaurant is gone)

1/2 c. extra virgin olive oil
1/2 c. red wine vinegar
1 1/2 tsp. garlic powder
1 1/2 tsp. dried oregano
1 1/2 tsp. dried basil
3/4 tsp. pepper
3 - 4 T. sugar
3 potatoes, baked, cooled, peeled, cubed
1 box grape tomatoes
1/2 red bell pepper, cut into strips
1/2 c. yellow bell pepper, cut into strips
3/4 c. Feta cheese,
1/2 c. sweet onion (like Vidalia), chopped
generous 1/2 c. Greek olives
1 cucumber, peeled, cut in half, deseeded then sliced
Romaine lettuce

Mix together oil, vinegar, garlic powder, basil, oregano, pepper and sugar.
Add remaining ingredients except Romaine; toss until all ingredients are well coated. Cover and chill overnight or even a couple days.

Just before serving, cut Romaine into small sections, place a good amount in each bowl. Top with other ingredients, including some of the dressing.

Store leftover marinated vegetable mixtures in tightly covered container in refrigerator. Will keep several days.

White Castle Burgers

White Castle Burgers

CDKitchen

1 1/2 pound ground beef
1 envelope dried onion soup mix
1 can (10 3/4 ounce size) condensed cream of mushroom soup
1 pound Velveeta cheese, cut into cubes
60 Dollar-size sandwich buns

Directions:

Crumble and fry ground beef in large pan until cooked and browned, drain. Return meat to pan; add onion soup mix, mushroom soup and cheese. Cook over low heat until cheese is melted and mixture is hot.

Preheat oven to 350 degrees. Spread meat mixture on bottom half of sandwich buns; cover with tops. Place burgers on cookie sheet lined with aluminum foil. Bake 15 minutes.

Applebee's Bourbon Street Steak (Copycat)

Applebee's Bourbon Street Steak (Copycat)


2 tenderloin steaks, 1 1/2" thick
2 T bourbon
2 T brown sugar
1/4 t freshly-ground black pepper
Salt, to taste

Combine bourbon, brown sugar and pepper; rub over steaks. Preheat grill. Place steaks on grill and cook for 13 minutes (rare) to 17 minutes (medium), turning once. Season to taste with salt and serve.