Make it yourself and save money -

[Mama Mangia]

Ryan's or Quincey's Yeast Rolls



4 Tblsp. margarine
1/3 cup shortening
3/4 cup + 1 Tblsp. granulated sugar
3 large eggs
4 pkg. (1/4 oz. size) active dry yeast
1/2 cup lukewarm water
7-1/2 cups all-purpose flour
1 Tblsp. salt
1-1/4 cups milk


Cream margarine and shortening with sugar until light. Add eggs slowly, blending well between each addition. Dissolve yeast in lukewarm water (110° --be sure that water is not too hot). Sift together flour and salt. Add half of flour and half of milk to the shortening-sugar mixture. Add dissolved yeast. Add remainder of milk and flour to make a soft dough. Cover dough; let rest for 10 minutes. Turn dough out onto a lightly floured surface and knead for 8 to 10 minutes or until dough is smooth and elastic. Place dough in a lightly greased bowl large enough to hold dough when doubled in size, turning once to grease the surface. Cover; let rise in a warm place (90°F) until double in size (about 2 hours). Fold dough over from 4 sides to knead lightly. Let rise again until double in size. Turn dough out onto a lightly floured surface and shape as desired. To Make Cloverleaf Rolls 1. Shape dough into small balls. Three balls should half-fill a greased muffin pan. Brush with melted margarine or butter. 2. Let rise in warm place (90°F) until double in size (about 25 to 30 minutes). Do not let rolls "over-rise". 3. Bake in a preheated 350°F oven until both the top and bottom of rolls are golden brown, about 10 to 12 minutes. 4. Remove from oven and brush top of rolls with melted margarine.

[Mama Mangia]

Bennigan's Ultimate Baked Potato Soup



3 lbs all-purpose potatoes, scrubbed and pierced in several places
1 Tbsp. stick butter or margarine
1 1/2 C. finely chopped onions
2 Tbsp. minced garlic
1 can (14 1/2 oz) chicken broth
3 C. milk
1 tsp. salt
1/4 tsp. pepper

TOPPINGS: shredded cheddar cheese, crumbled bacon & chopped scallions


1. Heat oven to 400°F.
2. Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle. 3. Melt Butter in a 4 to 6 qt pot over medium low heat. Stir in onions and garlic, cover and cook 10 minutes until soft, but not brown. Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally. 4. Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings.

[Mama Mangia]

Red Lobster Crab Stuffed Mushrooms



1 pound fresh mushrooms, approximately 35-40
1/4 cup celery, finely chopped
2 tablespoons onion, finely chopped
2 tablespoons red bell pepper, finely chopped
1/2 pound crab claw meat
2 cups oyster crackers, crushed
1/2 cup cheddar cheese, shredded
1/4 teaspoon garlic powder
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon black pepper, ground
1/4 teaspoon salt
1 egg
1/2 cup water
6 white cheddar cheese slices



1) Preheat oven to 400°F
2) Sauté celery, onion, and pepper in butter for 2 minutes, transfer to a plate, and cool in the refrigerator.
3) While vegetables cool, wash mushrooms and remove stems.
4) Set caps to the side and finely chop half of the stems. Discard the other half of the stems or use elsewhere.
5) Combine the sautéed vegetables, chopped mushroom stems, and all other ingredients (except cheese slices) and mix well.
6) Place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each).
7) Spoon 1 teaspoon of stuffing into each mushroom.
8) Cover with sliced cheese.
9) Bake in oven for 12-15 minutes until cheese is lightly browned. Chef's Tip You can use a pastry bag with a large tip to fill the mushrooms.

[Mama Mangia]

Red Lobster - Lobster, Shrimp & Scallop Pasta



2 pounds linguini, cooked and drained
4 ounces lobster meat, 1 inch pieces
16 each Medium Shrimp (31/35 size), peeled & deveined
6 ounces bay scallops
2 yellow squash, cut in half, 1/2 inch slices
1 red bell pepper, 1 inch pieces
4 ounces snow peas, cleaned
2 tablespoons garlic, chopped fine
4 ounces butter
1/2 cup white wine
10 ounces chicken stock
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
3 tablespoons fresh lemon juice
1 tablespoon cornstarch
2 tablespoons fresh parsley, chopped



1) In a large sauté pan, sauté all seafood in 2 oz. of butter until half cooked.
2) Remove from sauté pan and set aside.
3) Sauté vegetables and garlic in remaining 2 oz. of butter for 5 minutes.
4) Add white wine and cook for 2 minutes.
5) Add chicken stock, salt and pepper, and simmer 5 minutes.
6) Mix lemon juice and cornstarch, and blend into chicken stock.
7) Return seafood to pan and simmer 5 minutes. 8) Add chopped parsley and pour over linguini to serve.
Chef's Tip This recipe makes four very large portions. Cut pasta recipe in half for a lighter presentation.

[Mama Mangia]

Red Lobster Shrimp Scampi


1 C. White Wine
1/2 C. unsalted Butter do not use Margarine
3 Tbsp. minced Garlic
1 lb. Shrimp, peeled and deveined


Bake at 350-degree oven for about 6 to 7 minutes. Be careful not to overcook the Shrimp. The shrimp is done when it has turned pink.

[Mama Mangia]

Cajun Cafe Bourbon Chicken


1 lb. Chicken leg or thigh meat Cut in bite size chunks
4 oz. Soy sauce
1/2 C. Brown sugar
1/2 tsp. Garlic powder
1 tsp. Powdered ginger
2 Tbsp. Dried minced onion
1/2 C. Jim Beam Bourbon Whiskey
2 Tbsp. White wine


Mix all the marinade ingredients and pour over chicken pieces in a bowl. Cover and refrigerate (stirring often) for several hours (best overnight). Bake chicken at 350 for one hour in a single layer, basting every 10 minutes. Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat, and add 2 Tbs. white wine. Stir and add chicken. Cook for 1 minute and serve.

[Mama Mangia]

Chart House Mud Pie


1 Oreo Cookie Crumb Crust
1 qt. Coffee Ice Cream
8 oz. Jar Hot Fudge
1 can of Whipped Cream

Let ice cream stand at room temperature until softened. Spread Coffee ice cream into pie shell, and place the pie shell back into the freezer for 4 hours. Warm Hot Fudge Sauce, remove pie from freezer, and pour over ice cream. Garnish pie as a whole, or individual pieces, top with slivered almonds.

[Mama Mangia]

Chez L.A. Chicken & Asparagus Lasagna


4 lbs. Fresh asparagus
1 lb. Butter
2 C. Flour
2 C. Chablis
4 tsp. Lemon Zest
2 C. Half and Half
2 C. Milk
16 oz. Ricotta Cheese
8 whole Eggs
1 box Lasagna Noodles
9 boneless skinless Chicken Breasts, cooked
1 lb. Mozzarella Cheese
1 lb. Parmesan Cheese


Roast asparagus in a small amount of olive oil in oven at 400 degrees for 15 minutes. Make the white sauce with the next six ingredients. Mix eggs, and Ricotta cheese together, and add this to the white sauce. Cook lasagna noodles as directed on package, and coat the noodles with sauce, and lay in a 9 by 13 inch casserole that has been coated with Pam. Chop chicken and asparagus, spread over the noodles, sprinkle with Parmesan cheese. One layer of noodles and repeat. Top with noodles, sauce and mozzarella cheese. Cook at 400 degrees for 30 minutes. Serve after casserole has sat for 15 minutes. Toping of red sauce and sprinkle with Parmesan cheese.

Marinara Sauce

1 large onion, chopped fine
1 carrot, grated
1/2 C. Butter
5 ripe Roma Tomatoes, quartered
1/4 C. chopped Fresh Basil Leaves
1 tsp. Salt
1 tsp. Black Pepper
1/2 to 1 tsp. Sugar
2 C. Chicken Stock

In a quart sauce pan sauté onions and carrots in butter. Stir in tomatoes, basil, salt, pepper, and sugar. Cover and simmer for 15 minutes. Puree in blender until smooth. Return to saucepan, and chicken stock and reheat.

[Mama Mangia]

Olive Garden Hot Artichoke and Spinach Dip



1 *8 oz.) pkg. Cream Cheese
1 can 14 oz. Progresso Artichoke Hearts, drained, coarsely chopped
1/2 C. Spinach frozen chopped, or steamed
1/4 C. Mayonnaise (do not use Miracle Whip)
1/4 C. Parmesan Cheese
1/4 C. Romano Cheese (You can use all Parmesan)
1 clove garlic, finely minced
1/2 tsp. Basil dry (1 Tbsp. Basil Fresh)
1/4 C. Mozzarella Cheese grated
1/4 tsp. Garlic Salt
Salt and Pepper to taste


Allow cream cheese to come to room temperature. Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts and spinach (careful to drain this well), and mix until blended. Store in a container until you are ready to use. Spray pie pan with Pam, pour in dip, and top with cheese. Bake at 350 degrees for 25 minutes or until the top is browned. Serve with toasted bread.

[Mama Mangia]

Chili's Awesome Blossom Dipping Sauce



1/2 C. Sour Cream
2 Tbs. Catsup
1/2 tsp. McCormick Season All
1/8 tsp. Red Pepper
1 1/2 tsp. Fresh Horseradish
1/4 tsp. Paprika



Mix all together and serve in the middle of the onion blossom. Garnish with paprika and just a dash of red pepper.