clone me baby...................

[Mama Mangia]

Aunt Chilada's Chile Con Queso with Colored Tostada Chips


1½ lbs cheddar cheese, shredded
1½ lbs Monterey jack cheese, shredded
1 can (27 oz) green chilies, diced
1½ cups sour cream
1 cup flour
3 tbsp crushed red peppers
2 tbsp black pepper
½ tbsp salt
1 cup yellow onion, diced


Combine all ingredients into mixing bowl and mix until well incorporated.

Melt in 350°F oven.

Serve with colored tostada chips.

 

[Mama Mangia]

Aunt Chilada's Huevos Rancheros


8 to 10 eggs, scrambled
cheese for topping
1½ (large size) cans tomatoes
1½ (small cans) green chilies, diced
2½ lb yellow onions, diced
2 bunches cilantro, chopped
2 cups tomato puree
¼ cup Tabasco sauce
¼ cup vegetable oil


Heat vegetable oil in a medium stock pot.

Add all ingredients except eggs and cheese and bring to a boil.

Pour sauce over scrambled eggs and top with cheese.

Place in oven on low heat until cheese is melted.

 

[Mama Mangia]

A&W Chili Dogs

1 Sabrett brand 2 ounce beef frankfurter (7½" long)
1 regular hot dog roll
3 Tablespoons A&W Coney Island Sauce (see recipe below)
1 Tablespoon chopped white onion
1/2 Tablespoon Kraft shredded mild cheddar cheese (optional)

A&W Coney Island Chili Dog Sauce
1 pound ground chuck
1 six ounce can Hunts tomato paste
1 Cup water
1 Tablespoon sugar
1 Tablespoon prepared yellow mustard
1 Tablespoon dried, minced onion
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground cumin (heaping)
1/4 teaspoon ground black pepper

Making the Chili Dog Sauce:
1. In a 2 qt. saucepan, brown the ground chuck, breaking into very small
pieces. Salt and pepper lightly while cooking. Do not drain the fat.
2. Add the remaining ingredients. Simmer, uncovered, 30−45 minutes until it
thickens. Stir occasionally.
3. Allow to cool, cover, and refrigerate until "Dog−Time". You'll be
microwaving what you need later.

Cooking your A&W Chili Dog
1. Bring a 2 qt. saucepan of water to a rolling boil.
2. Remove the saucepan from the heat, and add the desired number of
frankfurters to the water. Cover and let sit about 10 minutes.
3. After the franks are done, microwave the chili dog sauce until steaming.
(Only microwave what you need, save the rest) Then microwave each hot dog
roll 10 seconds....just enough to warm.

 

[Mama Mangia]

McDonald's Filet−O−Fish

1 Van de Camps frozen breaded whitefish patty (or any square whitefish patty − not
extra crisp)
1 small, regular hamburger bun
1/2 slice real American cheese
dash salt

Tartar Sauce:
1/2 cup Miracle Whip
1/4 cup dill relish
2 teaspoons dried minced onion
2 teaspoons milk
1 teaspoon parsley flakes
1/2 teaspoon lemon juice
1/8 teaspoon granulated sugar

Preheat your deep fryer to 375−400 degrees. After its ready, cook frozen fish 3−5
minutes until done.
Remove and add a dash of salt.
Microwave the bun about 10 seconds, until hot and steamy. (Do NOT toast the bun) Add
about 1 Tablespoon of prepared tartar sauce to crown side of the bun. Place the cooked fish filet on top, add 1/2 slice american cheese centered on the fish, and add heel of the bun. Wrap in a 12"x12" sheet of waxed paper and warm in oven's lowest setting for 8−10 minutes.

 

[Mama Mangia]

Olive Garden House Dressing

8 ounces Paul Newman's Vinegar and Oil Dressing
1 clove garlic, peeled and minced
1/2 teaspoon Dried basil
1/2 teaspoon Dried oregano
3 packages Sweet and Low −− or
1 tablespoon Sugar

Put ingredients into the bottle of dressing and shake well. Refrigerate 24
hours before using.

 

[Mama Mangia]

Red Lobster Cheese Biscuits

Dough:
1 1/4 lbs. Bisquik
3 Oz. freshly shredded cheddar cheese
11 Oz. cold water

Garlic Spread:
1/2 cup melted butter
1 teas. garlic powder
1/4 teas. salt
1/8 teas. onion powder
1/8 teas. dried parsley

To cold water, add Bisquik and cheese, blending in a mixing bowl.
Mix until dough is firm.
Using a small scoop, place the dough on a baking pan lined with
baking paper. Bake in 375 degree oven for 10 to 12 minutes or until
golden brown. While biscuits bake, combine spread ingredients.
Brush baked biscuits with the garlic topping.

 

[Mama Mangia]

Macaroni Grill Penne Rustica

Gratinata Sauce:
2 Teaspoon Butter
2 Teaspoon chopped garlic
1 Teaspoon Dijon mustard
1 Teaspoon salt
1 Teaspoon chopped rosemary
1 cup marsala wine
1/4 Teaspoon cayenne pepper
8 cups heavy cream

Saute butter, garlic , and rosemary until garlic begins to brown.
Add marsala wine and reduce by one−third. Add remaining ingredients
and reduce by half of original volume. Set aside:

Penne Rustica:
1 Ounce pancetta or bacon
18 each shrimp peeled and devained
12 Ounce grilled chicken breast, sliced
4.5 cups of granita sauce
48 Ounce Penne Pasta, precooked
3 Teaspoon pimentos
6 Ounce butter
1 Teaspoon chopped shallots
1 pinch of salt and pepper
1 cups parmesan cheese
1/2 Teaspoon paprika
6 sprigs of fresh rosemary

Saute pancette until begins to brown. Add butter, shallots, and shrimp. Cook
until shrimp are evenly pick but still translucent. Add chicken, salt,
pepper, and mix thoroughly. Add granita sauce and 1/2 cup of parmesan cheese
and simmer until sauce thickens. In a large bowl, combine shrimp and chicken
mixture with precooked pasta. Place this mixture into single serving dishes
or one large casserole dish. Top with remaining cheese and pimentos and
sprinkle with paprika. Bake at 475 for 10−15 minutes. Remove and garnish
with fresh rosemary sprig. Serves six.

 

[Mama Mangia]

O'Charley's Baked Potato Soup

3 lbs. red potatoes
1/4 cup butter, melted
1/4 cup flour
2 quarts half−and−half
1 pound block Velveeta cheese, melted
White pepper, to taste
Garlic powder, to taste
1 tsp. hot pepper sauce
1/2 lb. bacon, fried crisply
1 cup cheddar cheese, shredded
1/2 cup fresh chives, chopped
1/2 cup fresh parsley, chopped

Dice unpeeled red potatoes into 1/2−inch cubes. Place in a large Dutch oven,
cover with water and bring to a boil. Let boil for 10 minutes or until
almost cooked. In a separate large Dutch oven, combine melted margarine and
flour, mixing until smooth. Place over low heat and gradually add
half−and−half, stirring constantly. Continue to stir until smooth and liquid
begins to thicken. Add melted Velveeta. Stir well. Drain potatoes and add to
cream mixture. Stir in pepper, garlic powder and hot pepper sauce. Cover and
cook over low heat for 30 minutes, stirring occasionally. Place soup into
individual serving bowls and top with crumbled bacon, shredded cheese,
chives and parsley.

 

[Mama Mangia]

Houston's Spinach and Artichoke Dip

2 bags (1 lb. each) fresh spinach
1/8 lb. butter − not margarine
1 tsp. minced fresh garlic
2 tbls. minced onions
1/4 cup flour
1 pint heavy cream (whipping cream)
2 teas. fresh squeezed lemon juice
1/2 tsp. Tabasco sauce (to taste)
1/2 tsp. salt
2/3 cup fresh grated Parmesan cheese
1/3 cup sour cream
1/2 cup grated Monterey Jack cheese
artichoke hearts, coarsely diced

Steam spinach − strain and squeeze through cheesecloth. Must be
very dry. Chop finely and set aside. In heavy saucepan, melt butter.
Add garlic and onions and saute about 3−5 minutes. Add flour to make
a roux. Stir and cook about 1 minute. Slowly add heavy cream, stirring
with a whisk to prevent lumping. Mixture will thicken at the boiling
point. When it thickens, add lemon jiuce, Tabasco, salt and
Parmesan cheese. Remove from heat and let stand 5 minutes. Stir in
sour cream. Fold in dry, chopped spinach, coarse diced artichoke
hearts and Jack cheese. Stir until cheese is melted. Serve
immediately, or portion and microwave to order. Serve with salsa,
sour cream and tortilla chips for dipping.

 

[Mama Mangia]

Applebee's Classic Patty Melt

1 burger patty
Salt, pepper, granulated garlic, to taste
Melted butter, as needed
2 pieces Italian bread
2 tablespoons mayonnaise with roasted garlic and mustard
2 slices Swiss cheese
2 slices Cheddar cheese
1/2 cup sliced onions

Season one side of the burger with salt, pepper and garlic. Place on
grill or in broiler, seasoned side down. Then season the other side.
Cook to desired doneness.
While burger is cooking, melt butter in fry pan on medium heat or in
electric skillet (set at 350F). Spread mayonnaise onto bread. Drop
bread, dry side down, onto melted pools and swirl to coat (to avoid
sticking).
Cover one slice of bread with two slices of Swiss cheese and the
other with two slices of Cheddar.
In a separate frying pan, melt butter and saute sliced onions.
Season with salt, pepper and garlic while heating.
Place cooked burger patty on top of one cheese−topped slice of bread
and the sauteed onions on the other. Carefully close and cut
sandwich. Serve with your favorite summer side dish.

 

[Mama Mangia]

Bennigan's Broccoli Bites

3 eggs
6oz. shredded monterey jack cheese
6 oz. shredded colby cheese
1− 16 oz. box frozen chopped broccoli, thawed, drained and dried
2 1/2 ozs. bacon pieces
1/2 oz. diced yellow onion
1 oz. all purpose flour
Italian bread crumbs as needed

Drain thawed broccoli thoroughly by pressing through a strainer. Beat eggs
in a mixing bowl with a whisk until well blended. Place all the ingredients
into a plastic container, except the bread crumbs. Stir together with a
spatula until thoroughly combined. Refrigerat mixture for about 1 hour. This
will help to bind the mix making preparation much easier. Heat about 4 cups
oil in a fryer or deep pan for frying at 350F. Set up a shallow pan with
bread crumbs. Scoop about 1/2 oz. portion of the broccoli mixture into the
bread crumbs. Form each portion into a ball and coat it well. Place broccoli
bites into the fry basket or frying pan. Make sure they do not stick
together. Fry for one minute, then remove and place onto a plate lined with
paper towels to absorb excess oil. Serve with : HONEY MUSTARD DRESSING 3/4
cup sour cream 1/3 cup mayonnaise 1/3 cup dijon mustard 1/3 cup honey 1
Tbsp. + 1 tsp. lemon juice In a mixing bowl, combine sour cream, mayonnaise
and mustard. Blend thoroughly using a whisk. Slowly pour in the honey and
lemon juice, continue mixing until smooth and well combined.

 

[Mama Mangia]

Popeye's Red Beans and Rice

2 cups Uncle ben's long grain rice (cooked)
1 − 16 oz. can Red chili beans in chili gravy
1 teas. Chili powder
1/4 teas. Cumin
Dash garlic salt

In saucepan, heat beans without letting them boil.
Stir in chili powder, cumin and garlic salt. When
piping hot, add warm rice and gently mix.

 

[Mama Mangia]

Sizzler Cheese Toast

1 Lb. Butter (slightly softened)
8 Oz. Grated Parmesan Cheese
Sliced Italian Bread

In a mixer, cream together the butter and cheese.
1. Preheat a griddle or large frying pan on medium−high.
2. Spread cheese mixture on bread about 1/4" thick.
3. Place bread cheese side down on griddle. Cook until cheese
has browned.

 

[Mama Mangia]

York Peppermint Patties

1 (14−ounce) can Eagle Brand Sweetened Condensed Milk
1 tablespoon peppermint extract
green or red food coloring, optional
6 cups confectioners' sugar
Additional confectioners' sugar
1 − 16 oz. bag semi−sweet chocolate chips

In large mixer bowl, combine Eagle Brand, extract and food coloring if
desired. Add 6 cups sugar; beat on low speed until smooth and well blended.
Turn mixture onto surface sprinkled with confectioners sugar. Knead lightly
to form smooth ball. Shape into 1−inch balls. Place 2 inches apart on wax
paper−lined baking sheets. Flatten each ball into a 1 ½−inch patty. Let dry
1 hour or longer; turn over and let dry at least 1 hour.Melt the chocolate
chips in a microwave set on high for 2 minutes. Stir halfway through the
heating time. Melt thoroughly, but do not overheat. Melting the chocolate
chips can also be done using a double−boiler over low heat. With fork, dip
each patty into warm chocolate (draw fork lightly across rim of pan to
remove excess coating). Invert onto wax paper−lined baking sheets; let stand
until firm. Store covered at room temperature or in refrigerator.

 

[Mama Mangia]

Steak & Ale's Hawaiian Chicken

4−6 Chicken Breasts

Marinade:
1/4 cup soy sauce
1/2 cup + 2 T. dry sherry
1 1/2 cup unsweetened pineapple juice
1/4 c. red wine vinegar
1/4 cup + 2 T. sugar
1/2 tsp. garlic powder

Combine all ingredients and marinate chicken overnight.
Remove and grill, saute or bake. Baste with marinade ONLY during the
first several minutes of cooking. Top each breast with a slice of
munster or provolone cheese and broil just until cheese starts to melt.

 

[Mama Mangia]

Ruby Tuesday's Chicken Quesadillas

5 oz. chicken breast
Italian Dressing
12 inch flour tortilla
margarine
1 cup shredded monterey jack/cheddar cheese
1 Tablespoon tomatoes, diced
1 Tablespoon jalapeno peppers, diced
Cajun Seasoning (to taste)
1/2 cup shredded lettuce
1/4 cup diced tomatoes
Sour Cream
Salsa

Place chicken breast in a bowl with enough Italian dressing to
coat; allow to marinate 30 minutes, refrigerated. Grill marinated
chicken until done in a lightly oiled pan. Cut into 3/4" pieces
and set aside.
Brush one side of tortilla with margarine and place in frying pan
over medium heat. On one half of tortilla, add cheese,
1 Tbls. tomatoes, peppers, and Cajun seasoning in that order. Make
sure to spread to the edge of the half. Top with diced chicken,
fold empty tortilla side on top, and flip over in pan so that
cheese is on top of chicken. Cook until very warm throughout.
Remove from pan to serving plate and cut into six equal wedges
on one side of plate. On the other side put lettuce, topped with
1/4 cup tomatoes, and then topped with sour cream. Serve your
favorite salsa in a small bowl on the side.

 

[Mama Mangia]

P.F. Chang's Lettuce Wraps

8 dried shiitake mushrooms
1 Teaspoon cornstarch
2 Teaspoon dry sherry
2 Teaspoon water
salt and pepper
1−1/2 pounds boneless, skinless chicken
5 Tablespoon oil
1 Teaspoon fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilis, (optional)
8 Ounce can bamboo shoots, minced
8 Ounce can waterchestnuts, minced
1 package cellophane Chinese rice noodles, prepared according to package

Cooking Sauce:
1 Tablespoon Hoisin sauce
1 Tablespoon soy sauce
1 Tablespoon dry sherry
2 Tablespoon oyster sauce
2 Tablespoon water
1 tsp. sesame oil
1 tsp. sugar
2 tsp. cornstarch
Iceburg lettuce "cups"

Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and
discard woody stems. Minces mushrooms. Set aside. Mix all ingredients for
cooking sauce in bowl, and set aside. In medium bowl, combine cornstarch,
sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken
thoroughly. Stir in 1 tsp. oil and let sit 15 minutes to marinate. Heat wok
or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and
stir fry for about 3−4 minutes. Set aside. Add 2 TBSP oil to pan. Add
ginger, garlic, chilies(if desired), and onion; stir fry about a minute or
so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional
2 minutes. Return chicken to pan. Add mixed cooking sauce to pan. Cook until
thickened and hot. Break cooked cellophane noodles into small pieces, and
cover bottom of serving dish with them. Then pour chicken mixture on top of
noodles. Spoon into lettuce leaf and roll.

 

[Mama Mangia]

KFC Cole Slaw

1 head of cabbage, shredded
1 or 2 carrots, grated
1/4 onion, grated

Dressing:
1 cup Miracle Whip Salad Dressing
1 cup sugar
1/4 cup oil
1/4 vinegar

Mix together the dressing and pour over cabbage mix. Let it sit
for a few hours before eating.

 

[Mama Mangia]

Olive Garden Capellini Pomodoro

3 cloves Garlic, mince
2 pounds Plum tomatoes; seeded, diced
1 ounce Fresh basil leaves, minced
1/3 cup Extra virgin olive oil
3 ounces Parmesan cheese
12 ounces Dry angel hair pasta, cooked
1/4 teaspoon Pepper

Heat olive oil and add garlic; cook until it turns white. Add
tomatoes and pepper and heat through, stirring constantly, about
2 to 3 minutes. Tomatoes should not lose their shape. Remove
from heat. Transfer hot, cooked pasta to large bowl. Toss pasta
gently with tomato mixture, basil and half of Parmesan cheese.
Serve immediately and pass remaining Parmesan.

 

[Mama Mangia]

Pizza Hut Cavatini

1 large green pepper, diced
1 large onion, diced
2 oz. (1/2 stick) margarine
1 teas. garlic powder
1 lb. assorted pasta (wheels, shells, spirals, ziti)
1/2 lb. pepperoni − sliced thin − then cut in half
8 oz. mozarella cheese (shredded)
1/2 lb. hamburger (browned)
1/2 lb. italian sausage (browned)
1 − 16 oz. jar meat flavored Prego sauce

Melt margarine over medium high heat in a skillet. Add onions, peppers,
and garlic powder. Saute for about 4 minutes. Meanwhile, cook pasta
according to box directions. Heat sauce and combine with cooked
hamburger and cooked sausage. Use cooking spray to lightly grease
an 11 X 13 casserole dish. Place 1/2 of the cooked pasta in the dish,
followed by 1/2 the vegetables, 1/2 of the pepperoni, and 1/2 sauce.
Repeat another layer. Spread mozzarella cheese over top.
Bake at 350 degrees for about 45 minutes or until cheese is melted.