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.

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.

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

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.

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.