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restaurant recipes

Bahama Breeze's Creole Baked Goat Cheese
Serves: Two to Four (Great for sharing)

1 TBSP Olive oil
2 TBSP Garlic, fresh, minced
1/2 cup Sweet onion, 1/4-inch diced
4 oz wt Fresh chevre goat cheese
1 each Vine-ripened Roma tomato, seeded and diced 1/4”
1 TBSP Fresh cilantro, chopped
1 TBSP Fresh parsley, chopped
1/4 tsp Hot pepper sauce
Salt and fresh ground black pepper to taste
Roasted red pepper cups (see recipe below)
Garlic crouton rounds (see recipe below)

Heat olive oil in a medium sauté pan over medium heat, then add the garlic and onions and sauté just until the onions become translucent. Remove from heat and cool to room temperature. Transfer the onion-garlic mixture to a mixing bowl and add the remaining ingredients. Mix with a rubber spatula to thoroughly blend. Adjust seasonings with salt and pepper to taste. Fill roasted red pepper cups with goat cheese mixture and bake in a 350F preheated oven for 10 minutes. Now, place the garlic crouton rounds in the oven and bake for an additional 5 minutes. Remove from the oven and transfer the pepper cups to the center of a serving platter and arrange the baked croutons in a circle around the pepper cups. Serve with a fresh tomato salsa on the side. Note: When eating this dish, we recommend cutting the pepper cups into wedges for the full experience of eating the filling with the red pepper. Roasted Red Pepper Cups
1 Medium sized red bell pepper 1 TBSP Olive oil as needed Salt & pepper Cut red pepper in half to form a top and bottom. Remove and discard the seeds and trim the stem to allow the top half pepper cup to stand up. Rub the inside of the pepper cups with olive oil and season them lightly with salt and pepper. Place them in a pie plate, cut side up, and bake them for 5 minutes in a 350F, preheated oven. During this roasting step you will be just slightly softening the pepper. The final cooking will take place after the pepper cups are stuffed. Allow the cups to cool upside down to allow the excess juice to drain out prior to filling with the goat cheese mixture.

Garlic Crouton Rounds
1/2 loaf Cuban bread or French baguette, cut crosswise into 1/4-inch slices
4 TBSP Butter, softened to room temperature
1 clove Fresh garlic, minced
1 TBSP Fresh parsley, chopped

Cut the bread crosswise into 16 1/4-inch thick slices. Set aside. In a small mixing bowl, blend the garlic, chopped parsley and softened butter until thoroughly mix. Spread the top and bottom of each slice of bread with about 1/2 tsp of garlic butter on each side. Place the buttered croutons on a cookie sheet. Bake for 5 minutes in a 350F, preheated oven at time of service.


restaurant recipes

Harvest Rice Salad
From Moosewood Restaurant Daily Special by The Moosewood Collective

Serves 6
Preparation time: 55 minutes Sitting time: 30 minutes

3 cups water
1-cup raw brown basmati rice
1/2-cup raw wild rice
1/2-teaspoon salt
1 tablespoon freshly grated orange peel
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Dressing
Juice of 1 orange (1/4 to 1/3 cup)
2 tablespoons canola or other vegetable oil
3 tablespoons cider vinegar
3 tablespoons orange juice
2 teaspoons chopped fresh rosemary or sage
1/2-teaspoon salt
1/8 teaspoon ground black pepper, more to taste
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1 1/2 cups hot water
1-cup currants, golden raisins, chopped dried pears, or dried cranberries, or a combination
3/4-cup pecans
1/2 cup chopped fresh parsley
1/2 cup chopped scallions
In a small heavy saucepan with a tight-fitting lid, bring to a boil the water, basmati rice, wild rice, salt, and half of the grated orange peel. When steam escapes, reduce the heat to low, place the pot on a heat diffuser, and simmer until the water is absorbed, about 35 minutes.

Meanwhile, preheat the oven to 325 degrees F. In a small bowl, whisk together the rest of the grated orange peel with all of the dressing ingredients and set aside. In another small bowl, pour the hot water over the dried fruit, cover, and soak for 10 to 15 minutes, until softened. Drain thoroughly. Spread the pecans on an un-oiled baking sheet and toast in the oven for 10 to 15 minutes, until lightly browned. Chop coarsely and set aside. When the rice is done, place it in a large bowl and cool for 10 minutes. Add the dressing and toss well. Stir in the drained fruit, pecans, parsley, and scallions. Set aside at room temperature for at least 30 minutes to allow the flavors to mingle. Serve at room temperature.
Per 10-ounce serving: 404 calories, 7.1 g protein, 17.9 g fat, 58.8 g carbohydrates, 2.4 g saturated fatty acids, 0 mg cholesterol, 408 mg sodium, 4.7 g total dietary fiber


restaurant recipes

Mediterranean Garlic Shrimp (Olive Garden)

60 shrimp (tiger tails are good)
1 cup of cream
Juice of 1 lemon
2 Tbs Crushed Red Pepper (more if you like it spicier)
20 cloves Roasted Garlic (fresh roasted)
2 teaspoons salt (more/less to taste)
Old bay seasoning (1/2 tsp)

Make sure mixture is a light color and use LINGUINE, not fettuccine! Add a little Parmesan or Romano cheese. Not much! Maybe 3 tablespoons don’t let mixture brown but keep it warm. Drain 1-pound linguine (after cooking of course) and put in deep skillet (those Wok looking skillets) and mix in with your cream base.

Slice lemons horizontally to make little circles and use them and a little parsley for garnish.


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