Emeril's Southwest Seasoning Recipe

Emeril's Southwest Seasoning

Ingredients

2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano

Directions

Mix

Emeril's Creole Seasoning Recipe

Ingredients

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Directions

Mix

Chili's Calypso Cooler Recipe


Chili's Calypso Cooler

Ingredients

2 ounces Captain Morgan Spiced Rum
1 ounce Peach Schnapps
1 ounce Grenadine
1 cup Orange Juice
Ice

Directions

1. Fill a cocktail shaker with ice and all the ingredients.
2. Shake vigorously for 20 to 30 seconds.
3. Pour the mixture, with ice, into a Collins glass.
4. Add an orange slice and maraschino cherry to garnish if desired.

3 Musketeers Candy Bars Recipe



Ingredients

3 cups granulated sugar
3/4 cup light corn syrup
3/4 cup water
1/8 teaspoon salt
3 egg whites
1/3 cup semisweet chocolate chips
2 bags milk chocolate chips (12-ounce bags)

Directions

1. In a large saucepan over medium heat, combine the sugar,
corn syrup, water, and salt.
2. Heat, stirring, to boiling, then continue to cook using a candy thermometer to monitor the temperature.
3. Beat the egg whites until they are stiff and form peaks. Don't use a plastic bowl for this.
4. When the sugar solution comes to 270 degrees F, or the soft-crack stage, remove from the heat and pour the mixture in thin streams into the egg whites, blending completely with a mixer set on low speed. Continue to mix until the candy begins to harden to the consistency of dough. This may take as long as 20 minutes.
5. At this point add the semisweet chocolate chips. Remember that the candy must already be at the consistency of dough when you add the chocolate; the nougat will thicken no more after the chocolate is added.
6. When the chocolate is thoroughly blended and the nougat has thickened, Press it into a greased 9x9-inch pan.
7. Refrigerate until firm, about 30 minutes.
8. With a sharp knife, cut the candy in half down the middle of the pan. Then cut across into 7 segments to create a total of 14 bars.
9. Melt the milk chocolate chips in the microwave for 2 minutes on half
power, stirring halfway through the heating time. Melt completely, but be careful not to overheat.
10. Resting a bar on a fork dip each bar into the chocolate to coat completely and place on wax paper.
11. Cool until firm at room temperature, 1 to 2 hours.

Makes 14 candy bars.

Phillips Crab Imperial Recipe



Ingredients

1 pound Phillips Jumbo Lump Crab Meat
1 teaspoon Parsley
1 teaspoon fresh Lemon Juice
1 Egg
1 teaspoon Phillips Seafood Seasoning
1 teaspoon Worcestershire Sauce
3 ounces Mayonnaise
1 teaspoon melted Butter
4 Ramekins for baking (or empty natural Crab Shells)Pinch of Paprika

Imperial Sauce

3 ounces Mayonnaise
1 ounces Half & Half
1/2 teaspoon Phillips Seafood Seasoning
1/2 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire Sauce

Directions

1. Combine all Crab Imperial Ingredients-except for the crab meat-in a medium mixing bowl and whip until smooth.
2. In a separate mixing bowl, add Phillips crab meat and pour imperial mixture over crab meat.
3. Blend all ingredients together by tossing gently in order to avoid breaking crab lump meat.
4. Place 4 ounces of the mix into each ramekin (or natural crab shell) and bake at 400 degrees F for 12-15 minutes.
5. In a medium mixing bowl, combine all ingredients for Imperial Sauce and whip until smooth.
6. Top each ramekin (or natural crab shell) of crab imperial with imperial sauce and a pinch of paprika.
7. Place in broiler until golden brown.

For more Phillips recipes visit their website

Olive Garden's Frozen Tiramisu Recipe


Olive Garden's Frozen Tiramisu

Ingredients

1/2 ounce espresso syrup (see below)
3/4 ounce Tuaca Liqueur
3/4 ounce Kahlua Liqueur
1 scoop Vanilla Ice Cream
Ice

Directions

1. Fill a blender with all the ingredients and 1 cup ice.
2. Blend until smooth.
3. Add more ice as needed to make it slushy.
4. Serve in a tall glass with whipped cream on top. For a special treat, sugar the rim (like you would salt for a margarita) with chocolate sugar or cocoa powder.

Espresso Syrup

Ingredients

1/4 cup espresso
1/4 cup sugar (superfine works best)

Directions

1. Bring the espresso to a just under a boil in a small saucepan.
2. Add the sugar and stir until sugar is dissolved.
3. Let cool and store in a clean jar in the refrigerator.