Olive Garden Toasted Ravioli
1 − 16 oz. Package of Meat Filled Ravioli
(fresh or frozen, but unthaw if frozen )
2 Eggs, beaten
1/4 cup water
1 teaspoon garlic salt
1 cup flour
1 cup bread crumbs, plain
1 teaspoon Italian seasoning
Mix water with eggs and beat well, set aside. Mix Italian seasonings and garlic salt with the bread crumbs and set this aside. Measure flour in bowl and set aside.
Heat vegetable oil in deep fryer or skillet to 350F for deep frying. Dip ravioli in flour then in the egg wash then in bread crumbs and carefully place in hot oil. Fry until golden, remove from oil and drain. Serve with your favorite marinara sauce.
A&W Onion Rings
1 cup McCormick Golden Dipt Tempura batter mix 1/4 teaspoon onion powder
1/8 teaspoon ground black pepper
1/2 cup water
1/4 cup beer
1 extra large white onion, sliced 3/8" thick
6 cups vegetable oil in your deep fryer
Preheat the deep fryer to 375F
Combine the tempura mix with the spices and liquid to make a batter using a fork. There will be some small lumps; don't worry about those.
Slice the onion, and separate all of the rings.
Dip the individual rings in the batter, and drop into the preheated oil. Deep fry 3−5 minutes until golden brown. Remove to a paper towel lined plate, salt lightly, and serve hot.
Cake Donuts
1−1/2 cups sugar
3 Tblsp. melted shortening
3 large eggs
1 cup milk
1 tsp. vanilla extract
5 tsp. baking powder
1 tsp. salt
2 tsp. nutmeg
2 cups mashed potatoes, cooled
3 to 3−1/2 cups flour
Beat eggs; add sugar, shortening and vanilla. Add mashed potatoes and milk and beat with electric mixer until smooth. Add flour, baking powder, salt and nutmeg. Stir in additional flour to reach batter consistency (this is "by look and feel"−− It should still be somewhat sticky...it will pick up more flour when you roll out the dough on a floured surface). Chill the dough for several hours or overnight. Take a portion of the dough and rough out to about 3/8 to 1/2 inch thickness, using flour as needed to prevent your rolling pin picking up dough. Use a donut cutter and cut out your donuts. Preheat oil in deep fryer to 375F (use a thermometer if you're using a fry daddy!). Fry 3−4 donuts at a time −− turning when they are a nice golden brown. Drain on brown paper bags to remove excess grease.
Chili's Black Bean Soup
1/4 cup Olive Oil
1/4 cup Yellow Onion, Diced
1/4 cup Carrots, Diced
1/4 cup Green Bell Pepper, Diced
4 Beef Bouillon Cubes
1 cup Boiling Water
1 1/2 quarts (3 pounds) Canned Black Beans, Not Drained
2 tablespoons Cooking Sherry
1 tablespoon Distilled White Vinegar
2 tablespoons Worcestershire Sauce
1 tablespoon Sugar
2 teaspoons Garlic, Granulated
2 teaspoons Salt
1/2 teaspoon Black Pepper, Ground
2 teaspoons Chili Powder
8 oz. Smoked Sausage, small dice
1 tablespoon Cornstarch
2 tablespoons Water
In a medium stock pot, place the olive oil, onion, carrot, and bell pepper. Saute the vegetables until they are tender. Bring 1 cup of water to a boil, add the bouillon cubes, and allow to dissolve. Add the bouillon, cooked beans, and the remaining ingredients (except cornstarch and 2 tablespoon water) to sauteed vegetables. Bring mixture to a simmer and cook approximately 15 minutes. In a blender, puree 1 quart of the soup, and put back into the pot. In a separate bowl, combine the cornstarch and 2 tablespoons water. Add the cornstarch mix to the soup and bring to a boil for 1 minute. Serve with cornbread, white rice, or your favorite side dish.
Hot Butterscotch Sauce
1 Cup light brown sugar, packed
1/4 cup half−and−half
4 Tablespoons Butter
2 Tablespoons light corn syrup
Combine all ingredients in a 4−cup glass measuring cup. Stir to mix. Microwave on high for 2 minutes, until it boils. Stir.
Pour into a sterile pint jar, cover and store refrigerated for up to 1 month.
Hot Pepper Fudge
2 cups sugar
2 tablespoons honey
2 ounces unsweetened chocolate, broken in pieces
Pinch of salt
3/4 cup milk
1/2 teaspoon ground chipotle pepper or other chile pepper 1 teaspoon ground cinnamon
3 tablespoons unsalted butter, in pieces
1/2 teaspoon vanilla extract
In a large, heavy saucepan, combine the sugar, honey, chocolate, salt, and milk. Place over medium−high heat, stir constantly, and heat until the chocolate melts, about 3 minutes. Cover with a lid and heat until the mixture comes to a full boil, about 1 more minute. Uncover and cook until the mixture becomes shiny and thick, about 4 minutes, stirring often. When the fudge is ready, it will register 236F to 240F on a candy thermometer. (Or a small amount of fudge dropped into a glass of cold water will form a soft, solid wad on the bottom of the glass.) Remove from the heat and stir in the chipotle pepper and cinnamon.
Place the butter on the fudge and set aside to cool. When the
fudge has become tepid, about 20 minutes, add the vanilla and
stir until the fudge starts to firm. While still pourable, scrape
into a loaf pan and even the top. Set aside until the fudge is firm.
Cut into 36 squares.
Garlic Knots
1 1/2 lbs. pizza dough
8 oz. slightly melted butter
3 ounces grated Romano cheese
1 Tablespoon finely chopped Italian parsley 1/2 teaspoon white pepper
1/2 teaspoon crushed red pepper
2 Tablespoons granulated garlic
Flour pizza dough, and spread to an 8" high by 12" wide rectangle. With a pizza cutter, cut in half lengthwise and widthwise. Then, cut each quarter in half widthwise. Cut each square into thirds (They should be 1" strips). Take each strip and loop once to make a knot. Place on a lightly oiled cookie sheet. Cver with plastic wrap and allow to proof for 30 minutes. Meanwhile, preheat oven to 475F. Bake knots for 8 minutes or until slightly browned. Let cool for 5 minutes.
Combine remaining ingredients, and toss with cooled knots.
Lemon Tea Slush
5 cups water
2 tea bags green tea
1 cup sugar
1 can (12 ounces) frozen lemonade concentrate, thawed
1 cup vodka
1 bottle (1 liter) sparkling water
Chilled lemon slices
Heat 1 cup of the water to boiling. Pour water over tea bags; let steep 10 minutes. Remove tea bags and cool tea.
Heat remaining 4 cups water to boiling. Stir in sugar until dissolved.
Remove from heat; cool 20 minutes.
Mix tea, sugar water, lemonade concentrate and vodka in 3 quart plastic container. Cover and freeze at least 24 hours.
To serve, place 2/3 cup slush in each glass and fill with 1/3 cup sparkling water and stir. Garnish with lemon slices.
Olive Garden Toasted Ravioli
1 − 16 oz. Package of Meat Filled Ravioli
(fresh or frozen, but unthaw if frozen )
2 Eggs, beaten
1/4 cup water
1 teaspoon garlic salt
1 cup flour
1 cup bread crumbs, plain
1 teaspoon Italian seasoning
Mix water with eggs and beat well, set aside. Mix Italian seasonings and garlic salt with the bread crumbs and set this aside. Measure flour in bowl and set aside.
Heat vegetable oil in deep fryer or skillet to 350F for deep frying. Dip ravioli in flour then in the egg wash then in bread crumbs and carefully place in hot oil. Fry until golden, remove from oil and drain. Serve with your favorite marinara sauce.
Orange Julius
6 ounces orange juice, from frozen concentrate, unprepared
1 cup milk
1 cup water
1/4 cup sugar
1 teaspoon vanilla
8 ice cubes
Combine all ingredients, except ice cubes, in blender. Blend 1−2 minutes, adding ice cubes one at a time, until smooth.
Turtle Cheesecake
Layer 1:
2−1/2 Cups graham crackers
1/2 Cup sugar
3/4 Cup melted butter
Layer 2:
30 caramels
3 Tablespoons milk
1/2 Cup chopped pecans
Layer 3:
3 (8 ounces each) cream cheese
1 Cup sugar
1 Teaspoon vanilla
3 whole eggs
Topping:
1/2 Cup chopped pecans
1/2 Cup hot fudge, heated
10 melted caramels
− Layer 1
Mix together and bake in 9 inch springform pan for 10 minutes. Cool
− Layer 2
Put caramels and milk in microwave and melt on medium heat. Pour over cooled crust and sprinkle on the pecans.
− Layer 3
Mix cream cheese, sugar and vanilla until smooth; scraping side of bowl periodically. Add eggs one at a time, mixing after each addition. Pour this over caramel layer. Bake at 325 until center is set (approximately 30−40 minutes)
− Topping
Place pecans around outside edge of cheesecake, drizzle with melted caramel and hot fudge.
Bake 30 to 35 minutes until evenly browned.
White Fruit Cake
1 lb. margarine or butter
3 cups sugar
6 egg yolks, beaten
In large bowl or pan, cream butter, sugar and egg yolks; set aside.
5 cups flour
1 oz. lemon extract
1 lb. white raisins
8 oz. each red & green candied cherries
8 oz. candied pineapple
1 lb. nuts
1 teas. soda, dissolved in 2 tbls. water
3 tbls. water
6 egg whites
Flour raisins, nuts and candied fruit in part of flour. Add flour gradually to creamed mixture, then add floured raisins, nuts, fruit, lemon extract, water and soda mixture. Mix well. Beat egg whites until stiff and fold into mixture.
Grease and flour angel food pan or three small tube pans.
Bake 90 minutes at 250 degrees (if using small tube pans, adjust time) Cool 10 minutes before turning out of pan.
Wonder Bread
1 1/4 cups water
4 1/2 teaspoons dry yeast
2 tablespoons sugar
2 teaspoons salt
1/4 cup unsalted butter − melted
4 cups unbleached all−purpose flour
1/4 cup semolina
(or, another 1/4 cup all−purpose or bread flour)
melted butter for glazing
Process ingredients on the dough cycle in your machine. Gently deflate dough. Form into an oblong loaf and place in a lightly greased 9" x 5" loaf pan. Place entire affair in a large plastic bag. Allow to rise until the dough is about 1 inch above pan rim. Brush with melted butter. Preheat oven to 350F.
Bake 30 to 35 minutes until evenly browned.
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