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.

 

[Mama Mangia]

Red Lobster Cheddar Bay Biscuits



2 C. Bisquick
1/2 C. cold water
3/4 C. grated, sharp cheddar cheese
1/4 C. butter
1 tsp. parsley flakes
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning



Mix bisquick, water and cheese until a soft dough forms. Drop by spoonfuls onto an ungreased cooking sheet. Bake 8- 10 min until golden brown. Mix butter and spices. Brush mixture over warm biscuits before removing from cookie sheet.

 

[Mama Mangia]

Chinese Imperial Palace General Tso's Chicken



Ingredients for Sauce: Make sauce and refrigerate until needed:
1/2 C. Cornstarch
1/4 C. Water
1 1/2 tsp. minced fresh Garlic
1 1/2 tsp. minced fresh Ginger
3/4 C. Sugar
1/2 C. Soy Sauce
1/4 C. White Vinegar
1/4 C. Sherry or whtie wine
1 can condensed Chicken Broth

Ingredients for Meat:
3 lbs. boneless, skinless chicken, cut into chunks
1/4 C. Soy Sauce
1 egg, beaten
1 C. Cornstarch
2 C. sliced Green Onions
8 small dried Hot Peppers, seeds removed


Preparation for Sauce: Put everything into a quart jar with a lid and shake it up, then put in the fridge. Just shake it up again when you are readyto use it.

Preparation for Meat: Mix chicken, soy sauce, and pepper. Stir in egg. Add cornstarch, and mix until chicken pieces are coated. (It will look awful at this point.) Deep fry 7 or 8 chicken pieces at a time in a 350 degree oil until chicken pieces are crispy. Drain on paper towels. Repeat until all chicken chunks are fried. Place a small amount of oil (1 Tbsp.) in wok, and heat to 400 degrees. Add onions, peppers, and stir fry about 30 seconds. Stir sauce mixture, and then add to wok. Cook until thick. If it gets too thick, add water to right consistency. Add chicken to sauce in wok, and cook until all is hot and bubbly. Serve with fried or steamed rice.

 

[Mama Mangia]

Macaroni Grill Pasta Di Pollo



Pasta :
1/2 stick butter
1/2 C. red onions, diced
1/2 C. pancetta (Italian smoked bacon), drained and chopped
1 Tbsp. garlic, chopped
3/4 C. green onion, tops only
3/4 lb sliced grilled chicken
2 lb. farfalle (bow-tie pasta), cooked
8 oz. heavy whipping cream
1 Tbsp. chopped parsley

Asiago sauce :
4 C. heavy whipping cream
1/8 tsp. paste or dried chicken base
1 1/4 C. asiago cheese
1 Tbsp. cornstarch
2 oz water


1. To make the sauce, heat cream to very hot and just bubbly (but not a boil).
2. Add chicken base and cheese.
3. Stir constantly with a wire whisk and bring temperature back to just bubbly.
4. Dissolve cornstarch in the cold water and add to sauce.
5. Bring to a slow simmer to cook out starch.
6. Transfer sauce to a container, cover and refrigerate until needed.

Pasta directions:
1. Sauté red onion in butter for a few seconds then add pancetta and garlic.
2. Add chicken, green onions and pasta. Deglaze the pan with the cream.
3. Add asiago cream sauce.
4. Heat thoroughly.
5. Garnish with parsley and serve

 

[Mama Mangia]

LAHEM MUQADAD[GROUND LAMB SHISHKABOB]


1 1/2lbs finely ground lamb
1/2tsp thyme leaves
1tsp salt
1/4-1/2tsp pepper, to taste
2T finely minced garlic
1/3C minced onion
2 eggs, lightly beaten
1C loosely packed minced fresh parsley
1/4C olive oil


Combine all ingredients except olive oil in a medium-sized bowl. Work together well. Shape meat mixture into 24 cigar or elongated egg shapes, each containing 1oz(2T) meat. Thread kebabs lengthwise onto slender greased skewers.Refrigerate until ready to grill. Baste with olive oil and grill 12-15 minutes for medium to well done. Ungrilled Lahem Muqadad freezes beautifully.

 

[Mama Mangia]

El Chico Fried Ice Cream



1 qt. Vanilla Ice Cream
1 C. Corn Flake Crumbs
1/2 C. Sugar 1/2 tsp. Cinnamon


5 hours in advance: Combine crumbs, sugar, and cinnamon in a shallow pan. Let ice cream soften slightly for 5 minutes.

Make 6 balls of ice cream, roll in crumb mixture until well coasted, pressing coating into ice cream. Wrap in aluminum foil and freeze for 5 hours. Heat oil to 450 degrees. Unwrap each ball and fry in hot oil VERY BRIEFLY, about 2 seconds. Place in dessert dish; decorate with toppings, whipped cream and a cherry. Serve immediately.

 

[Mama Mangia]

Duff's Bread Pudding



1 C. warm water
1 C. non-dairy creamer
3 eggs
1/4 C. butter
1/2 C. sugar
1 tsp. vanilla
1/4 tsp. salt
4 slices white bread
1/4 C. raisins


Combine water and creamer. Add butter. Bear 30 seconds. Add sugar, vanilla, eggs and salt. Beat at high speed 1-2 minutes. Set aside. In non-greased casserole dish place 1-1/2 cup mixture and sprinkle with raisins. Add 4 slices bread cut 1" x 1". Toss lightly and add remaining mixture. Pour evenly over bread and sprinkle lightly with cinnamon. Bake at 325 degrees 40-45 minutes. Cool and top with Nutmeg Sauce. NUTMEG SAUCE 1/2 C. sugar 1 tbsp. cornstarch 1/2 tsp. nutmeg 1 C. milk 1/4 C. butter 1 tsp. vanilla In small pan combine sugar, cornstarch and nutmeg. Stir in milk and margarine. Cook over medium heat until mixture starts to thicken slightly. Add vanilla and stir constantly until thick. Do not boil. Remove from heat and pour over cooled bread pudding.

 

[Mama Mangia]

Outback Steakhouse Alice Springs Chicken



4 Chicken Breast 1/2" thick(maybe frozen) Chicken Breast should be skinless and boneless
Honey Mustard
6 Pieces of Bacon Sliced in Half and Fried Crisp
1/2 tsp McCormick Season All
1 C. Sliced Mushrooms (Canned or In Jar) drained
3 C. Shredded Colby/Monterey Jack Cheese
Parsley for Garnish


Rub chicken breast with Seasonal All and set aside to marinated for 1 hr. While the breast is marinating fry bacon crisp and drain. Shred cheese and set aside. Gather all other items together and make ready for the preparation. Take chicken from marinate and sauté on medium heat in pan with just enough oil to prevent sticking. Cook on both sides until a slight golden color and cooked in the middle but not dry. Remove from pan. Spread chicken breast with honey mustard, cover with a layer of mushrooms, three slices of bacon and then sprinkle with shredded Colby/jack cheese, chicken should be covered with shredded cheese. Pop in heated oven at 350 degree's or a micro just until the cheese melts. Sprinkle with parsley and extra honey mustard may be served on the side.

Honey Mustard
1/2 C. Prepared Salad Mustard
1/4 C. Honey
1/4 C. Light Corn Syrup
1/4 C. Mayonnaise

Blend all together until completely until smooth and free from lumps. The corn syrup may be adjusted depended on how sharp the mustard might be or to your taste.

 

[Mama Mangia]

Outback Steakhouse Queensland Chicken and Shrimp



1/2 C. milk
2 Tbsp butter
1/2 pint cream
1/4 tsp poultry seasoning
1/8 - 1/4 tsp cayenne (adjust to taste)
1/8 tsp white pepper
1/8 tsp onion powder
1/2 C. white wine
1 Tbsp garlic powder
1 lb. linguine
4 chicken breasts
8 oz shrimp
1 Tbsp olive oil


Mortar spices well. Put cream and milk in pan with butter and 1/2 spice mixture. Thicken and reduce, and set aside. Cook linguine to the al dente stage. Sauté chicken breasts with wine and remaining spices until done. Remove and set aside. Sauté shrimp in pan, adding wine if necessary. Serve each breast on a bed of linguine with shrimp. Cover with sauce. Serves 4.

 

[Mama Mangia]

Cracker Barrel Baby Carrots



2 lbs. Fresh Baby Carrots
1 tsp. Salt
1 Tbsp. Sugar
2 Tbsp. Margarine

Rinse carrots and place in a two quart sauce pan. Pour enough water in sauce pan to just cover the top of the carrots. Cover carrots with a lid place on medium heat and bring to a boil. Turn heat to low and simmer for 30 - 45 minutes until the carrots are tender when pricked with a fork. When carrots start to become tender pour half of the water off carrots and add salt, sugar and margarine. Place lid on pan and cook until completely tender but not mushy. More salt may be added if needed. Serve carrots along side your favorite entree. The kids will enjoy the little baby carrots. For some additional flair you might want to substitute brown sugar, and a dash of nutmeg will do wonders.

 

[Mama Mangia]

Tony Roma's Baby Back Ribs



1 cup ketchup
1 cup vinegar
1/2 cup dark corn syrup
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onionpowder
1/4 teaspoon tabasco pepper sauce


Combine ingredients in saucepan. Heat over high heat until boiling. Reduce heat, simmer 30-40 minutes until thick. Coat 4 pounds of baby back pork ribs, front and back, with BBQ sauce. Wrap ribs in aluminum foil. Bake at 300 degrees for 2 - 2 1/2 hours. Remove ribs from foil and smother with more sauce.Grill on hot barbecue for 2-4 minutes per side.