Chicken coops plans

I don’t have these posted as I “stole” the recipes, but here are my favorite restuarant recipes:

RED LOBSTER CHEDDAR BAY BISCUITS 2 cups Bisquick2/3 cup milk1/2 cup shredded Cheddar cheese1/2 cup butter or margarine, melted1/4 teaspoon garlic powderPreheat oven to 450 degrees F. Mix Bisquick, milk and cheese until a soft dough forms. Drop by spoonsful onto an ungreased cooking sheet. Bake for 8 to 10 minutes until golden brown. Mix butter and garlic powder. Brush mixture over warm biscuits before removing from cookie sheet.

BENIHANA GINGER SALAD DRESSING1/2 cup minced onion1/2 cup peanut oil1/3 cup rice vinegar2 tablespoons water2 tablespoons minced fresh ginger2 tablespoons minced celery2 tablespoons ketchup4 teaspoons soy sauce2 teaspoons sugar2 teaspoons lemon juice1/2 teaspoon minced garlic1/2 teaspoon salt1/4 teaspoon black pepperCombine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is well-pureed. Makes 1 3/4 cups.

CARRABBA’S ITALIAN GRILL SOGNO DI CIOCCOLATA (Chocolate Dream) 2 (1 pound 5.2-ounce) boxes Duncan Hines Fudge BrownieMix (each using 2 eggs and milk instead of water)1/2 cup Kahla (coffee-flavored liqueur)4 cups chocolate mousse (use your own recipe, or mix uptwo (4.2-ounce package Chocolate Mousse Mix)4 cups whipped cream (from 1 1/2 cups heavy cream, whipped)2 ounces semisweet chocolate shavings Mix brownies according to instructions on box, using the two-egg recipe and substituting milk for the water. Line two 13 x 9 x 2 1/2-inch glass or metal pans with either parchment paper or wax paper (the paper lining makes it much easier to remove the brownies from the pan.) Grease bottoms with oil or spray with Pam. Pour batter into pans, and bake – either in a convection oven at 325 degrees F for 20 minutes, or in a standard oven for about 24-26 minutes. (The convection oven is preferred – it makes a chewier brownie). Bake until a toothpick inserted in the middle of the brownie comes out clean. IMPORTANT – DO NOT OVERCOOK. Remove from oven and allow to cool completely. Loosen the sides with a knife, then remove the brownies in one piece from one of the pans. Turn the brownies upside down and return to the pan. Peel off paper, then brush the brownie with half of the Kahla, starting from the outer edges and working toward the center. Spread 2 cups of the chocolate mousse evenly over the brownie, then spread 2 cups whipped cream over the mousse. Use a vegetable peeler to shave chocolate, then sprinkle top evenly with chocolate shavings. Remove second brownie from the other pan, brush with remaining Kahla, and place on top. Repeat layers, first spreading the remaining chocolate mousse, then the remaining whipped cream. (There are no chocolate shavings on top). Refrigerate to store.

CHILI’S PARADISE PIE Cookie Layer:1 cup all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/2 cup butter (1 stick), softened 1/3 cup granulated sugar 1 egg 1 tablespoon milk 1/2 teaspoon vanilla extract 1/2 cup shredded coconutCrust Layer:6 tablespoons (3/4 stick) butter 1/4 cup granulated sugar 1 1/2 cups graham cracker crumbs 1 1/4 cups semi-sweet chocolate chips 1/2 cup chopped walnutsCinnamon Butter:1/2 cup (1 stick) butter, softened 3 tablespoons granulated sugar 1 1/2 teaspoons ground cinnamonFor serving:9 scoops vanilla ice creamChocolate and caramel syrup 6 tablespoons chopped walnuts Preliminaries: Preheat oven to 450 degrees F. Grease baking sheet with butter or margarine. Prepare cookie layer: Combine flour, baking soda and baking powder in medium bowl. In a separate large bowl, beat butter and sugar. Continue beating about 30 seconds or until mixture turns lighter in color. Add egg, milk and vanilla extract; beat until smooth. Slowly fold dry mixture into the wet mixture. Beat well. Mix in coconut flakes. Set aside. Prepare crust layer: Melt butter in medium bowl. Add sugar and stir 30 seconds. Add graham cracker crumbs; mix well. Press this mixture into bottom of a 9-inch square baking dish or pan. Sprinkle cup of chocolate chips evenly over graham cracker crust. Press cookie dough into dish, covering chocolate chips. Sprinkle chopped walnuts over dough, then press in. Bake 40 to 45 minutes or until edges become light brown. Prepare cinnamon butter: Cream together butter, sugar and cinnamon in small bowl with electric mixer on high speed. Heat small skillet over medium heat. When hot, remove from heat, then add about 1 tablespoon cinnamon butter to the pan. It should quickly melt and sizzle. Slice the “pie” into 9 pieces and place 1 into hot skillet; repeat with other pieces. To serve: Place a scoop of ice cream on top of each slice of “pie.” Drizzle chocolate and caramel syrup over each slice of dessert and then sprinkle chopped walnuts on top. Yield: 9 servings

MORTON’S OF CHICAGO GODIVA HOT CHOCOLATE CAKE Butter and granulated sugar to coat pan8 ounces semisweet chocolate squares1 cup butter1/2 teaspoon Godiva chocolate liqueur5 egg yolks5 whole eggs2 cups confectioners sugar1 cup all-purpose flourVanilla ice cream Preheat oven to 350 degrees F, and generously coat an 8-inch souffl dish with butter, then dust with granulated sugar. Melt chocolate and butter over a double boiler. Stir in chocolate liqueur. In a large mixing bowl, beat egg yolks and whole eggs with an electric mixer set at low speed. Pour chocolate-butter mixture into bowl while beating. In a medium bowl, sift the confectioners’ sugar and flour together. Gradually add this to the chocolate mixture. Mix at high speed until smooth, about 3 minutes. Pour cake mixture into souffl dish. Bake for 40 to 45 minutes or until cake tests done with a wooden pick. Serve hot with vanilla ice cream and fresh raspberries.