And all our favorites restaurants are included -- Applebee's, Chili's, TGI Fridays, Outback, Red Lobster, Starbucks -- and just wait until you see how many Olive Garden Recipes there are! Then on top of that they throw in 7 Free Bonus Gifts.
Chocolate University Online offers a 9-month Chocolate Training Program of weekly lessons to learn all about Your Favorite Food. That's a Step-By-Step, 40-week Training Program!
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If you read the posts last week you know that I spent Friday and Saturday at Churchill downs enjoying the Kentucky Oakes and Kentucky Derby. I spent all day yesterday recovering.
I had a great time. I spent both days in the crazy infield and actually saw more naked women than horses. But I had a good time with friends and we could see several of the large screens so we knew immediately when we lost our bets. Which happen more often than not.
Friday was a wee bit wet. That's understatement for any of you who didn't watch the coverage. It rained 10 different times according to my friend, Ed. Most of the showers were Noah-sized, rat killers. The entire infield was flooded about ankle deep pretty much deserted by the time the last race was run. But I am proud to say that I stuck it out. I got there at 6am and got home about 9pm. I was wet, cold and tired but still had a great time.
Saturday was a MUCH better weather day. It started cold and drizzly but around 10am the sun came out to a thunderous cheer and the day was wonderful. I am in awe of the performance of Big Brown and his jockey, Kent Desormeaux. Both horse and rider ran an almost perfect race (I'm no expert but I have seen several thousand races live.) Did you see how Kent tucked him in 4 back just before the first turn? When he did that I turned to my buddy, Ray, and said that he was in the perfect position. It was now up to the horse -- either he was fast enough or he wasn't -- the jockey had done his job. Turns out he was fast enough, huh?
We were all devastated by the fall and euthanasia of Eight Belles. Even with all the partying and cheering of the winner there were people all around me with tears in their eyes. In Kentucky we live everyday with these horses and no one wants to experience this sad reality of horse racing.
Did you catch me on TV? I was interviewed on Saturday by the NBC Sports crew while I took a turn on the Barbeque Grill for Saint Bernard School (Linda asked me to help out since I was gonna be there anyway -- I agreed.) I had just stepped in and slapped a couple dozen burgers on when a camera and microphone were shoved into my face. The dude asked about the burgers and said something about how people should eat along with all the drinking. I remember agreeing. Then he asked it there was anything better than a burger and young girls pulling there shirts off (yes, he really did -- it's an infield tradition.) I remember laughing at that and saying something like, a burger, girls pulling there shirts off and a beer! He laughed and was gone. Just like that. You never know.
For today's recipe we have California Pizza Kitchen Chicken Tequila Fettucine
Ingredients
1 pound dry spinach fettucine 1/2 cup chopped fresh cilantro 2 tablespoons minced fresh garlic 2 tablespoons minced jalapeno pepper 3 tablespoons unsalted butter 1/2 cup chicken stock 2 tablespoons gold tequila 2 tablespoons freshly squeezed lime juice 3 tablespoons soy sauce 1 1/4 pounds chicken breast, diced 3/4 inch 1/4 medium red onion, thinly sliced 1/2 medium red bell pepper, thinly sliced 1/2 medium yellow bell pepper, thinly sliced 1/2 medium green bell pepper, thinly sliced 1 1/2 cups heavy cream
Directions
1. Prepare rapidly boiling, salted water to cook pasta and cook until al dente, 8 to 10 minutes. 2. Toss with a little oil and set aside. 3. Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes. 3. Add stock, tequila, and lime juice. 4. Bring the mixture to a boil and cook until reduced to a paste like consistency; set aside. 5. Pour soy sauce over diced chicken; set aside for 5 minutes.
6. Meanwhile cook onion and peppers,stirring occasionally, with remaining butter over medium heat for 3−4 minutes. 7. Add chicken and soy sauce; toss and add reserved tequila/lime paste and cream. 8. Bring the sauce to a boil; boil gently until chicken is cooked through and sauce is thick (about 3 minutes). 9. When sauce is done, toss with well−drained spinach fettucine and remaining cilantro.
I noticed something the other day when I checked my stats. For the first time the majority of traffic to The Best Copycat Restaurant Recipes Blog is coming from Google Searches instead of referrals. That's really cool.
Not that I don't love all of you who have mentioned Copycat on you sites and blogs. Thank you so much.
But this means that it's possible that everyday there are new people discovering our little site.
With that in mind and because it is the first of the month (okay, soon) I would like to take a moment to catch everyone up to speed. If you have been around awhile, you can skip this first part but you may want to read the "Email" section below.
The Best Copycat Restaurant Recipes Blog presents three (or more) recipes a week of your favorites for restaurants, stores and more (okay, that sounded stupid. Just look in the margin on the left, below the Adsense and you will get an idea. Or scroll down some and look at a few posts.)
Every Monday we have a new Favorite Dish from the likes of Applebees, KFC, TGI Fridays, Chilis, Cheesecake Factory, Olive Garden, Ruth's Chris Steakhouse, Macaroni Grill...the list goes on and on. These recipes are made for the home cook so that you can make your Restaurant Favorites at home.
We use Wednesday to Uncover a Gem of a recipe that you may not have tried but should. Last Wednesday, for instance, was The Original Brown Derby's Cobb Salad and included a music video and a clip of Lucy (scroll down to see this crazy entry.)
Sweet Fridays are just that -- SWEET! We usually have a cake, pie or candy recipe to start your weekend right.
We've include recipes for everything from main dishes to desserts, from drinks to candy bars and everything inbetween.
Want 31 Cookbooks from FREE?
During the month of March The Best Copycat Restaurant Recipes Blog gave away a free cookbook download each day. The bad news is the promotion is over.
The good news is you can still get ALL 31 cookbooks. For FREE!
Here's how to get any or all of them --
Just enter your name and email below. Then you will need to confirm your intentions by replying to an email we send you. You will only need to do this one time.
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2. We know that you are a person and someone is not spamming us.
3. Most importantly, it allows us to get to know you and keep up with you. The internet is a big place. You might forget us. We don't want that to happen.
After you enter your email follow the directions to your download.
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Our email address is --
myeverdaylife.net (at) gmail (dot) com.
Which brings up...
Email
I like Email.
I like getting Email from the people I know and sites that I read -- and, based on your responses, so do you.
With that in mind, I have decided, starting in May, to increase my emails to you.
I will still be sending out the newletter every Monday (I hope), but now I will be contacting you by email thoughout the week, possibly everyday of some weeks.
Why?
Because I want to. And, again based on your responses, I think the majority of you will like it.
That brings up another thing I like about email. I can easily ignore or delete the ones I don't like or want.
But, I hope you won't do that because here's what I have in store for you:
March pretty much ran me dry of cookbooks -- but I haven't stopped collecting. I have several new good ones to share with you. Many of them will still be FREE.
I also have many more ebooks that, while I couldn't include them in March -- because they are not cookbooks -- that I think some of you will really enjoy reading.
I have a WEALTH of non-copycat recipes that I would like to share. Thay don't fit Copycat and I don't have the time for a new website (there are plenty of Recipe sites, anyway) but would love to give them to you in an email.
I also have a couple of very special projects I am working on that I don't want to mention yet. (I know, "everyone says that", but it's true!)
...and (say it with me) much, much more.
Here's the deal -- since you must sign up for my email anyway to get to the Member's Area, I'm ONLY gonna include these new goodies in the email and Member's Area. I'm not gonna mention them on the site (Oh, maybe from time-to-time for the new people) but basically, the email will be the only way to get them or even know about them.
So if you want them, sign up now or, if you are signed up, check your inbox.
Oh, one more thing -- I'm going to include ads and offers in the email (and continue to in the Member's Area.) Some emails may be only an offer.
I work very hard to find offers and ads for all my sites for products I think my readers would enjoy (it's really in my best interest to find popular offers) and, again based upon your responses, I think the majority of you either A. Like the offers or B. Don't mind the offers.
If I choose correctly and you do see something that appeals to you -- check it out. Don't cost nuttin' to look. If not, ignore it. Still don't cost nuttin'.
Stick around. I think you'll enjoy it.
If this sounds good to you but you haven't signed up yet -- do it now (and get your FREE 31 Cookbooks!) --
Just enter your name and email below. Then you will need to confirm your intentions by replying to an email we send you. You will only need to do this one time.
This serves three important purposes --
1. We know that you want to download something from us and someone is not spamming you.
2. We know that you are a person and someone is not spamming us.
3. Most importantly, it allows us to get to know you and keep up with you. The internet is a big place. You might forget us. We don't want that to happen.
After you enter your email follow the directions to your download.
Important Note: If you do not see the confirmation Email in your inbox -- Check your spam folder. We cannot control the settings of your email and it may have gone there.
Do not worry. We will NEVER spam you or sell your address. We hate spam as much (or more!) than you do.
If you have ANY problems or questions, leave a comment or contact us at:
It's Kentucky Derby Week here in Louisville and to help celebrate, in our own small way, the Greatest Two Minutes in Sports, I am including all HOME GROWN Recipes this week. We have a couple of "local boys make good" stories and recipes today for you. Sit back and enjoy.
Oh one more thing -- I am going to the Kentucky Oaks on Friday and Kentucky Derby on Saturday. This won't actually affect the blog -- I just wanted to brag. ;)
In 1930, in the midst of the depression, Harland Sanders opened his first restaurant in the small front room of a gas station in Corbin, Kentucky (I've been there! - Mark.) Sanders served as station operator, chief cook and cashier and names the dining area "Sanders Court & Café."
In 1936 Kentucky Governor, Ruby Laffoon, makes Harland Sanders an honorary Kentucky Colonel (My Dad is a Kentucky Colonel -- but he doesn't run around in a white suit all the time - Mark) in recognition of his contributions to the state's cuisine. By 1937 The Sanders Court & Café had added a motel and expanded to 142 seats. Fire destroyed it in 1939 but it is soon rebuilt and reopened.
Also in 1939, the pressure cooker is introduced. Soon thereafter Colonel Sanders begins using it to fry his chicken to give customers fresh chicken, faster and in 1940 he invents the famous "Original Recipe Chicken."
In the early 1950's The Colonel began to actively franchise his chicken business by traveling from town to town and cooking batches of chicken for restaurant owners and employees. The first franchise restaurant opens in Salt Lake City. A handshake agreement stipulates a payment of a nickel to Sanders for each chicken sold.
In 1955 something happened that would change the eating habits of the world. An interstate highway is built to bypass Corbin, Kentucky thus taking away, all at once, the majority of the Colonel restaurant and motel business. Sanders sells the service station on the same day that he receives his first social security check for $105. After paying debts owed, he is virtually broke. He decides to go on the road to sell his Secret Recipe to restaurants.
In 1957 Kentucky Fried Chicken is first sold in buckets.
By 1960 the Colonel's hard work on the road begins to pay off and there are 190 KFC franchisees and 400 franchise units in the U.S. and Canada. By 1964 that number had increased to 600 franchised outlets in the United States, Canada and the first overseas outlet, in England.
Also in 1964, Sanders sells his interest in the U.S. company for $2 million to a group of investors headed by John Y. Brown Jr., future governor of Kentucky. They keep the Colonel on as a public spokesman for the company.
By 1971 there were more than 3,500 franchised and company-owned restaurants in worldwide operation when Heublein Inc. acquired KFC Corporation.
In 1976 an independent survey ranks the Colonel as the world's second most recognizable celebrity. Not bad for a little farm boy from rural Kentucky and inspiration to us all that we can do anything at any age. Remember, at 65 year old he was flat broke and owned nothing but a recipe.
Colonel Harland Sanders, who came to symbolize quality in the food industry, passed away in December of 1980 after being stricken with leukemia. Flags on all Kentucky state buildings flew at half-staff for four days.
Kentucky Fried Chicken passed through the hands of R.J. Reynolds Industries, Inc. (now RJR Nabisco, Inc.) when Heublein, Inc. is acquired by Reynolds, then on to PepsiCo, Inc., then to Tricom when PepsiCo. spun-off of its quick service restaurants - KFC, Taco Bell and Pizza Hut. Tricom becam YUM! Brands when they added A&W and Long John Silvers (an Tricom no long made sense) and there we are today.
More than a billion of the Colonel's "finger lickin' good" chicken dinners are served annually in more than 80 countries and territories around the world and now, thanks to The Best Copycat Restaurant Recipes Blog, in you home.
KFC Honey Barbecued Wings
Ingredients
20 Chicken Wings, tips removed 2 cups Flour 2 Eggs 2/3 cup Milk 1 Bottle KC Masterpiece Original BBQ Sauce 1/4 cup Honey Oil for deep frying
Directions
1. Wash the chicken wings, then remove the wing tips. Cut the other two pieces in half. Shake off the excess water. 2. Place the eggs and milk in a bowl and mix well. Set aside. 3. Mix together the BBQ sauce and honey. Set aside. 4. Put the flour into a bag, then shake the wings in it, to lightly coat.
5. Roll the wings in the egg wash, then toss them back into the bag. You want a fairly heavy coating of flour so the BBQ sauce has something to hang onto. 6. Repeat 2−3 times. 7. Heat a large skillet or use your deep fryer. Heat oil until it's very hot (around 350 degrees). 8. Fry the wings until they're golden brown.
9. Remove and drain on paper towels.
10. Preheat oven to 325 degrees. 11. Dip each wing in the BBQ sauce and place on a greased cookie sheet. Make sure the pieces don't touch each other. Hint - place the larger pieces on the outer edges because its hotter there. This will help all the piece cook more evenly.
12. Bake for 15−20 minutes, until they no longer look shiny.
As a high school student working at a local pizza pub in Jeffersonville, Indiana, Papa John's founder John Schnatter realized that there was something missing from national pizza chains: a superior-quality traditional pizza delivered to the customer's door.
His dream was to one day open a pizza restaurant that would fill that void.
In 1984, "Papa" John Schnatter knocked out a broom closet located in the back of his father's tavern (Mick's Lounge), sold his prized 1972 Z28 Camaro, purchased $1,600 worth of used restaurant equipment, and began selling his pizzas to the tavern's customers (My brother, Todd, ate in the Broom Closet Restaurant many times. I never knew about it back then, unfortunately -- Mark.) The customers loved the pizza so much that John was able to expand by moving into adjoining space, eventually leading to the opening of the first Papa John's restaurant in 1985.
Today, there are more than 3,000 Papa John's restaurants worldwide.
Papa John and Colonel Sanders are the only two Kentuckians to by inducted into Junior Achievement U.S. Business Hall of Fame.
The University of Louisville Football Cardinals play in Papa John's Cardinal Stadium. Go Cards!
Papa John's Garlic Sauce
So simple and easy, you can make it in the time it takes the pizza to cook or for Papa to deliver.
1. Melt butter in the microwave (about 30 seconds). 2. Put in salt and garlic powder (to taste). 3. Microwave for 5 seconds longer as the pizza get done or arrives from delivery.
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THE KENTUCKY DERBY
To celebrate Derby Week I will be showing Three of the Greatest Modern Derbys.
Today we have what has been called the "Greatest Rivalry in ALL of Sport" -- Affirmed vs. Alydar.
The two superhorses raced each other 10 times, from June 15, 1977, in the Youthful at Belmont, to August 19, 1978, in the Travers at Saratoga. Affirmed won seven of these matches including thrilling duels in all three Triple Crown races. But Alydar came in second -- in all three. It's something of a shame the two horses were born in the same year but it gave us some of the best races ever.
They hooked up in what may be the Greatest Triple Crown Race of all time -- the 1978 Belmont. We'll have that for you in 5 weeks but here is there 7th meeting - the 1978 Kentucky Derby.
Planet Hollywood is the theme restaurant chain inspired by the popular portrayal of Hollywood, launched in New York on October 22, 1991, with the backing of Hollywood stars Sylvester Stallone, Bruce Willis, Demi Moore and in the past, Arnold Schwarzenegger who has since sold his part.
It was a brainchild of Robert Earl, former president of Hard Rock Cafe. Planet Hollywoods were modeled after the Hard Rock formula, so closely in fact that a lawsuit ensued and awarded the Hard Rock millions in damages. Earl recruited many former Hard Rock veterans to open new PH stores. Movie star "owners" received stock options at rock bottom price in exchange for their endorsement, thus they could be billed as legal owners.
1. In food processor, grind cereals until crumbly but some 1/8−inch chunks are still visible. 2. Spread in a shallow pan. 3. In a bowl, combine flour, onion, garlic and pepper. 4. In a separate bowl, combine the eggs and milk. 5. Dredge chicken in seasoned flour. Dip in egg mixture, coating evenly. Dredge in cereal mixture, coating well. 6. Arrange on wax paper. 7. Preheat oil in deep fryer to 325 degrees. 8. Deep fry chicken in batches for 3 1/2 minutes or until golden brown. Drain. Makes 4 servings.
At Planet Hollywood the Cap'n Crunch Chicken is served with a spicy Creole Mustard Sauce.
Creole Mustard Sauce for Planet Hollywood's Cap'n Crunch Chicken
Ingredients
1/4 cup sliced green onions 2 tablespoons horseradish 2 tablespoons chopped garlic 1 tablespoon red wine vinegar 2 tablespoons chopped onion 1 tablespoon water 2 tablespoons chopped celery 2 tablespoons cider vinegar 2 tablespoons chopped green pepper 1 tablespoon Worcestershire sauce 1 cup mayonnaise 1 tablespoon Tabasco sauce 1/4 cup hot mustard Salt and cayenne pepper to taste 2 tablespoons yellow mustard
Directions
1. Combine all ingredients and mix well.
Serve on the side with chicken. Makes about 2 cups.
------------------------------------------------
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If you haven't visited yet because you thought we were "just" a Barbeque site, now may be the time. We have many more clever and delicious party recipes from some of the web's most talented chefs along with drinks, stories, restaurant reviews and much, much more.
1/4 cup Lemon Juice 1 tablespoon Dried Tarragon 1/4 cup Vegetable Oil 1 pound boneless, skinless Chicken Breast 2 tablespoons Cilantro, chopped 4 Green Onions, sliced thinly on the bias 3 ribs Celery, strings removed and sliced thinly on the bias 1 Red Bell Pepper, julienned 1 cup Sugar Snap Peas, strings removed 1 cup Carrots,scraped and cut thinly on the bias 1/2 cup Cashews 2 tablespoons Rice Wine Vinegar 2 tablespoons soy sauce 1/4 teaspoon sugar 1/4 teaspoon fresh Ginger, minced 3/4 teaspoon Garlic, minced 2 tablespoons Sesame Oil Salt and Pepper to taste
Directions
1. Whisk together the lemon juice, tarragon and oil. 2. Put chicken in a large plastic bag and pour on the mixture. 3. Let marinate in the refrigerator for 2 to 3 hours. 4. Remove from bag (discard liquid) and pat dry. 5. Grill or bake chicken until fork tender and juices run clear (about 12 to 15 minutes) 6. When cool, cut into cubes. 7. In a large bowl combine chicken, cilantro, green onions, celery, peppers, snap peas, carrots and cashews. 8. In another bowl, whisk together the vinegar, soy sauce, sugar, ginger and garlic. 9. Slowly whisk in the sesame oil and season with salt and pepper to taste. 10. Pour dressing over salad and toss.
(This block is EXACTLY the same as the "What Now?" in the Newsletter. If you've read that then you can just scroll down to the recipe if you like.)
With the March Promotion over we will not be giving away a cookbook each day (mainly because I've pretty much run out of cookbooks) but that doesn't mean there won't be things happening at The Best Copycat Restaurant Recipes Blog.
We are going to back off of the everyday schedule and go to three days a week. Here is what I have planned to try --
Monday's we will feature the Restaurant Favorites -- A copycat recipe of one of the Favorites from one of the Restaurants you love (Thanks for voting).
Wednesday will be Uncovered Gems -- A copycat recipe from a restaurant or even store that you probably haven't tried but is well worth having. I've thrown a couple or three of these out there so far (like Saturday's Houston's Spinach and Artichoke Dip and the Death By Chocolate from Kroger's.
And Friday's will by Sweet Fridays -- We have already started with this -- twice! thanks to my not being about to read a calendar.
Every Monday I will send out an update newsletter letting you know what is coming up in the week ahead so that you can plan accordingly.
Even though I am low on cookbooks now, I am always on the look out for good ones so don't be surprised to see a free download popup from time to time.
I think this new schedule will work out great but I am always open to suggestions. Please let me know what you think. In fact, I will put up a poll in the place of the Restaurant Poll up now. Look for it soon in the same place.
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Applebee's Oriental Chicken Salad
Ingredients
Salad: 1 Egg 1/2 cup Milk 1/2 cup Flour 1/2 cup Corn Flake Crumbs 1 teaspoon Salt 1/4 teaspoon Pepper 1 boneless, skinless Chicken Breast halves Oil for frying 3 cups chopped Romaine Lettuce 1 cup Red Cabbage 1 cup Napa Cabbage 1/2 Carrot, julienned or shredded 1 Green Onion, chopped 1 tablespoon sliced Almonds 1/3 cup Chow Mein Noodles
Dressing: 3 tablespoons Honey 1 1/2 tablespoons Rice Wine Vinegar 1/4 cup Mayonnaise (Duke's -- It's all we use) 1 teaspoon Grey Poupon Dijon Mustard 1/8 teaspoon Sesame Oil
Directions
1. Prepare dressing ingredients by mixing in a small bowl. Refrigerate while preparing salad. 2. Cut each chicken breast into 5 strips. 3. In one bowl, beat egg with milk. In another bowl, combine flour with corn flake crumbs, salt and pepper. 4. Preheat oil over medium heat. 5. Dip individual chicken pieces in egg mixture and then roll in the flour mixture. 6. Fry chicken until browned, drain and set aside. 7. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of the lettuce. Sprinkle almonds over the salad, then the chow mein noodles. 8. Cut the chicken into small chunks. 9. Place the chicken onto the salad forming a pile in the middle.
Serve with salad dressing on the side.
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Today's cookbook is a huge volume (not as big as the one I have saved for tomorrow -- but big nonetheless) -- 300 Chicken Recipes!
Now, I know you like chicken. Everybody likes chicken. All your favorites are here like:
Oriental Chicken Wings Chicken with Rice Chicken Almond Casserole Chicken Curry Cajun Chicken Burgers ...and many more...
...so get the book.
------------------------------------------
If you have downloaded any of the previous Cookbooks and bookmarked the member's page, just go to that page and your cookbook is waiting for you.
If you have not yet downloaded a cookbook---
Just enter your name and email below. Then you will need to confirm your intentions by replying to an email we send you. You will only need to do this one time.
This serves three important purposes --
1. We know that you want to download something from us and someone is not spamming you.
2. We know that you are a person and someone is not spamming us.
3. Most importantly, it allows us to get to know you and keep up with you. The internet is a big place. You might forget us. We don't want that to happen.
After you enter your email follow the directions to your download.
Important Note: If you do not see the confirmation Email in your inbox -- Check your spam folder. We cannot control the settings of your email and it may have gone there.
Do not worry. We will NEVER spam you or sell your address. We hate spam as much (or more!) than you do.
If you have ANY problems or questions, leave a comment or contact us at:
I realized while watching Kansas State beat USC last night and munching on some Jalapeno Poppers that I had given you a Hot Wings recipe yesterday with no Blue Cheese Dressing to dip them in (I dip my poppers in blue cheese dressing -- that's the connection)
So to start out today here is Outback Steakhouse's Blue Cheese Dressing
Ingredients
1 cup Mayonnaise (we use Duke's) 2 tablespoons Buttermilk 1 tablespoon Crumbled Blue Cheese 1/8 teaspoon coarse ground Black Pepper 1/8 teaspoon onion powder 1/8 teaspoon garlic powder
Directions 1. Mix well 2. Chill 3. Serve 4. Repeat
GO CARDS!
Here's another brilliant chicken wing recipe to enjoy tonight during the games -- KFC's Cajun Honey Wings Sauce
Ingredients
1/4 cup Ketchup 1 cup Water 3/4 cup White Vinegar 1 tablespoon Vegetable Oil 1/3 cup Honey 4 teaspoon Cajun Seasoning (in the spice aisle on your supermarket) 1 tablespoon canned Green Chilies, minced 1 1/4 teaspoons Chili Powder 1 teaspoon Garlic, minced 1/2 teaspoon Hickory Flavored Liquid Smoke 1/8 teaspoon dried Thyme
20 Wings (fried to your preference)
Directions
1. Combine all ingredients except the wings in a small saucepan and heat over medium heat. 2. Bring to a boil and reduce heat. 3. Simmer until thick. 4. Brush over or toss with cooked wings. 5. Eat during games.
GO CARDS!
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I don't have another "party recipes" book for you today but the one I have is really cool. Today's Free recipe book is Pizzaria Recipes. Heck, I guess you could make pizza for a party. If your the host it would probably be a great idea. If your a guest, not so much.
So, okay --- Great for any party you host. Includes --
Selections of Pizza Doughs like Thin Crust, NY Style and Sicilian Think Crust Focaccia and Garlic Rolls Pizza Sauces like Cooked, Uncooked and Oil Pizza Styles and toppings such as: Chicago (the best pizza in the world), BBQ Chicken, Thai, Philly Cheese Steak, Tex Mex, Pesto Pizza, Grilled Pizza, Seafood Pizza ...and many more!
GO CARDS!
-------------------------------------------
If you have downloaded any of the previous Cookbooks and bookmarked the member's page, just go to that page and your cookbook is waiting for you.
If you have not yet downloaded a cookbook---
Just enter your name and email below. Then you will need to confirm your intentions by replying to an email we send you. You will only need to do this one time.
This serves three important purposes --
1. We know that you want to download something from us and someone is not spamming you.
2. We know that you are a person and someone is not spamming us.
3. Most importantly, it allows us to get to know you and keep up with you. The internet is a big place. You might forget us. We don't want that to happen.
After you enter your email follow the directions to your download.
Important Note: If you do not see the confirmation Email in your inbox -- Check your spam folder. We cannot control the settings of your email and it may have gone there.
Do not worry. We will NEVER spam you or sell your address. We hate spam as much (or more!) than you do.
If you have ANY problems or questions, leave a comment or contact us at:
Early birds will notice that this post is up VERY early today. There is a reason for this that all basketball fans will already realize.
Today is the start of March Madness. Locally we have several teams in the hunt. My favorite has both men & women's teams in and both are high-seeded and we're looking for big runs.
So I got up early to get your new recipe and cookbook to you because after 12 noon you ain't gotta see me. Unless you stop by. Then we can both watch B-ball!
GO CARDS!
Here are a couple of good Party recipes for you to take to any March Madness party you may be attending on this opening weekend.
Chi Chi's Chili Con Queso
Ingredients
1 pound Velveeta 1 pint Half and Half 1 4 ounce can of Chilis 1 4 ounce can of Pinientos Tabasco
Directions
1. Melt Velveeta until it becomes stirable. Use a microwave for this. 2. Combine an equal amount of half and half and mix thoroughly. 3. Add chilis and an equal amount of pimientos. 4. Microwave again until the mixture is hot. 5. For a little more spice, add a dash or three of Tabasco at this point. 6. Pour into small bowls and cover with plastic wrap and place in the refrigerator overnite. Don't leave this step out. 7. Take the bowl out and place into microwave, heat and stir.
GO CARDS!
Hooter's Buffalo Chicken Wings
Ingredients
1/4 cup butter 1/4 cup Crystal Louisiana Hot Sauce dash ground pepper dash garlic powder 1/2 cup all−purpose flour 1/4 teas. paprika 1/4 teas. cayenne pepper 1/4 teas. salt 10 chicken wing pieces vegetable oil for frying
Directions
1. Heat oil in a deep fryer to 375. You want just enough oil to cover the wings entirely; an inch or so deep at least. 2. Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well−blended. 3. Combine the flour, paprika, cayenne powder, and salt in a small bowl. 4. If the wings are frozen, be sure to defrost and dry them. Put the wings in a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator 60−90 minutes. This will help the breading to stick to the wings when fried. 5. Put all the wings in the hot oil and fry 10 to 15 minutes or until some parts of the wings begin to turn dark brown. 6. Remove from the oil to a paper towel to drain. Don't let them sit too long, because you want to serve them hot. 7. Quickly put the wings in a large bowl. Add the hot sauce and stir, coating all of the wings evenly.
Serve with bleu cheese dressing and celery sticks on the side.
GO CARDS!
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Today's Free recipe book is Salsa Recipes. Great for any party. Includes these favorites --
Tomato Mango Salsa
Tropical Fruit and Black Bean Salsa Spicy Jalapeno Salsa Roasted Chicken Legs with Plum Chili Salsa Ultimate Nightmare Salsa Southern Cactus Salad ... and many, many more.
There 170 pages in all. You'll never run out of something to take to any party.
GO CARDS!
-------------------------------------------
If you have downloaded any of the previous Cookbooks and bookmarked the member's page, just go to that page and your cookbook is waiting for you.
If you have not yet downloaded a cookbook---
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1. Melt Butter in nonstick skillet. 2. Add Flour and cook for 2 minutes on medium heat. 3. Slowly pour in milk, stirring contantly to get rid of lumps. When you have added the right amount of milk, you should have like a white gravy consistency. 4. Set aside.
SCAMPI SAUCE:
Ingredients
2 sticks Butter 2 tablspoons crushed Garlic 2 tablespoons Chicken Stock 3/4 cup Chablis or other Dry White Wine 1 cup Water 1/4 cup White Sauce 1 teaspoon crushed Red Pepper 2 tablespoons Italian Seasoning Salt and Black Pepper to taste
Directions
1. Melt butter over a slow heat. 2. Add garlic, italian seasoning and crushed red pepper. 3. Saute for about 2 minutes on low heat. 4. Add wine, water and chicken base. Stir well. 5. Add the white sauce and stir until slightly thickened.
THE FIXIN'S
Ingredients
1/2 package of Angel Hair Pasta, Cooked 3 Bell Peppers, thinly sliced (Make it pretty -- use one each of red, green and yellow) 1 thinly sliced Red Onion 10 whole Garlic Cloves Enough Chicken to feed you and your guests. The amount, pieces and style here is up to you. Use what ever you like.
Directions
1. Put the garlic cloves in a small nonstick skillet with some oil and saute them on low for about 20 minutes. Just put the lid on the skillet and let them cook. They should be golden and creamy when they are done. 2. Saute the peppers and onions for about 5 minutes. 3. Cook the chicken to your preference. 4. Add Chicken to skillet with peppers. 5. Add Sauce and mix until the sauce is reheated. 6. Throw in garlic cloves.
PLATE IT:
Directions 1. Place a small mound of angel hair pasta in the center of a warm plate 2. Pour the sauce mixture over the pasta making sure to distribute the chicken as desired. 3. Enjoy
I must warn you -- it this book is not for the beginner. This is a serious cookbook for the experienced Italian Cook. The recipes are not user friendly spagetti with meatballs and lasagna. These are the true old world delights with ingredients such as calf's tongue, pigeons, hare, snipe and truffles. But there are many very good ones here.
It's best use for the modern cook may be as a reference as you are experimenting with Italian Dishes.
If you're not scared off yet, it starts out with all the best Italian sauces including:
Espagnole or Brown Sauce Velute Sauce Bechamel Sauce Genoese Sauce Ham Sauce Tomato Sauce Piquante Pasta marinate (for masking Italian Frys) ...and many more
Then uses these sauces as the bases for such italian favorites as:
Pesce alla Genovese Salmone alla Santa Fiorentina Stufato alla Fiorentina Coste di Vitello Imboracciate Perniciotti alla Gastalda Carote al sughillo Risotto alla Spagnuola Uova ai Tartufi
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Friday was a wee bit wet. That's understatement for any of you who didn't watch the coverage. It rained 10 different times according to my friend, Ed. Most of the showers were Noah-sized, rat killers. The entire infield was flooded about ankle deep pretty much deserted by the time the last race was run. But I am proud to say that I stuck it out. I got there at 6am and got home about 9pm. I was wet, cold and tired but still had a great time.
Saturday was a MUCH better weather day. It started cold and drizzly but around 10am the sun came out to a thunderous cheer and the day was wonderful. I am in awe of the performance of Big Brown and his jockey, Kent Desormeaux. Both horse and rider ran an almost perfect race (I'm no expert but I have seen several thousand races live.) Did you see how Kent tucked him in 4 back just before the first turn? When he did that I turned to my buddy, Ray, and said that he was in the perfect position. It was now up to the horse -- either he was fast enough or he wasn't -- the jockey had done his job. Turns out he was fast enough, huh?
