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.

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.

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.
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.

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. 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.

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.