Mojo Potatoes

Ease of Cooking: Medium Difficulty
Serving Size: 4-6

Notes:
These are the wonderful deep fried potatoes that you see in so many places.

Ingredients:
1/2 C. flour
1 tsp. garlic salt
3/4 tsp. pepper
1/4 tsp. celery salt
1/4 tsp. salt
4 medium potatoes, unpeeled but scrubbed
1 egg, beaten
Vegetable oil for frying
Ranch dressing or sour cream, optional

Preparation:
Mix flour and spices in shallow dish. Cut potatoes into 1/2-inch thick wedges. Dip potato slices into the beaten egg, then into flour mixture. Deep fry in hot oil (about 375º) until golden brown, about 5 to 7 minutes. Serve with dressing or sour cream.

Cheesecake Factory Romano Chicken


Notes:
Megan K. Devolve created this recipe, she suggests you serve this with spaghetti sauce, but she states they are sinful with Alfredo Sauce.


Ingredients:
2 Chicken Breasts
1/2 C. Flour
2 Tbsp. Romano Cheese - You can use Kraft in a jar
Salt and Pepper to taste
1 Egg beaten
2 tsp. Water



Preparation:
Whisk together the egg, and the water. Pound out chicken breasts to, at most, 1/2 inch thick. Season the flour with salt and pepper, and coat the chicken lightly. Then dip in egg, and cover with shredded Romano. Place in frying pan on medium high, with a little bit of oil. Cook until golden brown.
Serves 2.

Olive Garden's Fried Mozzarella

Ease of Cooking: Beginner

Notes:
You can't go wrong with this one. It is also very inexpensive to make. You can easily match the taste of the restaurant.

Ingredients:
16 oz Package of Mozzarella Cheese
2 Eggs Beaten
1/4 C. Water
1 1/2 C. Italian Bread Crumbs
1/2 tsp. Garlic Salt
1 tsp. Italian Seasonings
2/3 C. Flour
1/3 C. Corn Starch



Preparation:
If your cheese is in a brick, slice it thick, and cut the cheese crossways to made triangles. Beat the eggs with water and set aside. Mix the bread crumbs, garlic salt, and Italian seasonings and set aside. Blend the flour with corn starch and set aside. Heat you vegetable oil for deep frying to 360 degrees. Dip cheese in flour then in egg wash and then coat with bread crumbs. Place carefully in hot oil and fry until golden, this takes just a few seconds so watch carefully. When golden remove from hot oil and drain .
Serve with you favorite Italian Spaghetti Sauce and enjoy.

Bennigan's Potato Soup

Ease of Cooking: Beginner

Notes:
This recipe was spotted in the Houston Chronicle. If you do not have soup base availible, please use a piece of ham or chicken for this.

Ingredients:
1 Tbsp. Ham Base
1 Tbsp. Chicken Base
6 Tbsp. margarine, divided
1/4 lb. yellow onion diced
1 lb. Potato diced
3/4 tsp. Ground Black Pepper
1 1/2 oz. flour
1 C. Milk
Chopped parsley for garnish


Preparation:
Combine ham and chicken bases in a saucepan and whish until no lumps appear. Melt 3 tablespoons margarine in a stockpot and sauté onions until transparent. Add potato and pepper and stir until completely mixed. Add chicken and ham stock and stir until mixture begins to boil.
While mixture is boiling, microwave the remaining 3 tablespoons margarine 20 seconds or until melted. Whisk flour into melted margarine and stir until it forms a roux into the stock. The soup will start to thicken.
Bring soup back to a boil, then slowly add the milk, whisking constantly. When milk is incorporated remove from heat. Garnish with chopped parsley and serve.
The Houston Chronicle suggests that the bases may not be available in supermarkets; they suggest that you use chicken broth and a piece of ham.

1 C. yellow cornmeal
1 C. all-purpose flour
4 tsp. baking powder
1 egg
1/4 C. melted butter
1 C. milk
1 package jiffy yellow cake mix


Preparation:
Mix cake mix according to directions, being careful not to beat air into mixture. Mix the rest of the ingredients and gently fold in cake batter. pour into two greased 8 inch pie pans or a 13-by-9-by2-inch baking pan. bake in a preheated 400-degree oven until lightly browned