A Different Pointe of View Banana HorneadaSource: Chef Cristobal Soto, A Different Pointe of View, Phoenix, Arizona10 bananas, peeled 1 log phyllo dough 3 ounces plugra butter, melted 8 ounces Ibarra chocolate, chopped 8 ounces Swiss chocolate, chopped 4 ounces

Amy`s Cafe Vegetarian ChiliSource: Amy`s Cafe, Madison, Wisconsin1/4 cup olive oil2 small onions1 tablespoon minced garlic2 tablespoons chopped parsley1 teaspoon dried oregano1 teaspoon dried basil1/2 cup roasted red pepper1 tablespoon ground cumin1

Abuelo`s Spinach CasseroleSource: Abuelo`s Restaurant Lubbock, Texas5 pounds fresh leaf spinach, cleaned, stemmed    and chopped1 cup 1/4 inch diced smoked bacon1 tablespoon butter3 cups sliced fresh mushrooms1 tablespoon chipotle pur?e with ad

Anasazi Cream of Green Chile SoupThis soup was famous at the Anasazi in Midland, Texas, which has now closed.1 1/2 cups chicken brot/3 cup minced onion1 large garlic clove1/2 pound fresh mild green chiles, such    as Anaheim, roasted and choppedbr

Acapulco`s Mexican RiceSource: Acapulco Restaurants1 large onion2 cups long grain rice2 ounces lard or chicken fat2 cups chicken brot cup tomato juice1 cup diced tomatoes1 tablespoon chopped parsley1 teaspoon minced garlic1 dash ground cumin1

Aiken Pool Hall Hot Dog ChiliSource: Aiken Pool Hall Aiken, South Carolina (they are famous for having the best chili dogs in the area)1 pound hamburger meat4 medium onions, diced/chopped4 tablespoons yellow mustard3 teaspoons granulated sugar2 teaspoons apple ci

Acapulco`s Crab and Avocado Enchiladas with Cilantro CreamSource: Acapulco RestaurantuCilantro Cream Sauce/u1/4 teaspoon minced garlic1/2 teaspoon salt1 cup sour cream2 tablespoons chopped onion2 tablespoons chopped cilantro1 dash granulated sugarp

Al Dente`s Shellfish Paella in a Clay CasseroleSource: Al Dente`s, Scottsdale, Arizona1/3 cup olive oil2 pounds white onions2 1/2 pounds tomatoes2 pounds green peppers16 manila clams8 mussels1 pound squid8 jumbo shrimp1/2 pound Spanish chistorra

Andiamo Warm Chocolate Raspberry Mini CakesSource: Chef Barbara Mikacich, Andiamo, Sacramento, CA1 basket fresh raspberries3/4 cup granulated sugar1/4 cup brandy1/4 teaspoon cinnamon1 tablespoon unsweetened cocoa powder2 ounces bittersweet or semisweet chocolat

Anotherthyme Pasta PrimaveraSource: Anotherthyme Raleigh, North Carolina1 pound dried tagliatelle pasta (see note)4 tablespoons butter3 tablespoons minced garlic1/2 teaspoon white pepper3 cups fat free half and half8 ounces shiitake mushrooms, cut into 1/2 in

Ammo`s CrackersSource: Ammo Restaurant Hollywood, CaliforniauInfused Oil/u1/2 cup olive oil1 tablespoon chili powder1 tablespoon red pepper flakes1 tablespoon paprikaWhisk together the oil, chili powder, pepper flakes and paprika in a small bowl. Set a

Antoine`s Shrimp CreoleSource: Antoine`s Restaurant New Orleans, Louisiana2 pounds shrimp1 cup chopped green bell pepper1 cup chopped onion2 (14 1/2 ounce) cans tomatoes with juice1/4 teaspoon thyme4 cloves garlic, chopped2 teaspoons parsley, chopped1

A Pacific Cafe Restaurant Midori CheesecakeSource: A Pacific Caf? Restaurant, Oahu, Kauai and MauiuBiscotti Crumb Crust/u3 1/2 ounces ground almonds1 1/4 cups all purpose flour1 cup granulated sugar1 pinch salt1 teaspoon baking powder1 teaspoon Chinese

Alfonso`s Loft Sweet Potato CheesecakeSource: Alfonso�s Loft, Granbury, Texas1/4 cup butter or margarine, melted1/4 cup granulated sugar1 3/4 cups graham cracker crumbs2 medium sweet potatoes, baked and peeled16 ounces cream cheese3/4 cup granulated sugar2

Acadiana Cafe Cajun CabbageSource: Acadiana Cafe, San Antonio, Texas6 slices bacon, diced1 tablespoon margarine1 cup onion, chopped1/2 cup green bell pepper, chopped3/4 teaspoon cayenne pepper or to taste2 cups canned tomatoes, diced1 1/2 pounds cabbage, ch

Acapulco Princess Black Forest CakeSource: Acapulco Princess, Acapulco, Mexico1/4 cup butter or margarine sugar 2 eggs 10 tablespoons milk 1 cup cake flour 1/2 teaspoon salt 2 tablespoons cocoa 1 teaspoon baking powder 1/2 teaspoon baking soda

Ameristar Casino Hotel Deep Fried BBQ RibsSource: Ameristar Casino Hotel, Kansas City, Missouri1 fully cooked rack baby back ribs 1/2 cup buttermilk 1/2 cup seasoned flour 1/2 cup BBQ sauceCut rack into individual ribs, coat with buttermilk then dredge in flour.

Applebee`s Perfect Margarita1 1/2 ounces Cuervo or 1800 gold tequila3/4 ounce Cointreau3/4 ounce Grand Marnier1/2 ounce lime juice2 ounces sour mixChill glass well. Mix all ingredients and pour into chilled glass.

Applebee`s Santa Fe Stuffed Chicken8 skinless, boneless chicken breasts1 (8 ounce or larger) package Monterey jack cheese,1/2 cup butter, melted1 cup Italian seasoned bread crumbs1 1/2 tablespoons grated Parmesan cheese1/2 teaspoon salt1/2 teaspoon ground cuminbr

Applebee`s Kahlua Mudslide1/2 ounce Kahl?a 1/2 ounce Bailey`s Irish Cream 1/2 ounce vodka 1 ounce milkPour ingredients over ice and stir.

Apple Jack Orchard Cornish Game Hens with Raspberry SauceSource: KARE 11, Minnesota Chef Leah Kelly4 whole Cornish game hens1 teaspoon cumin1/4 teaspoon oregano1/4 teaspoon thyme1 teaspoon pepper1 teaspoon salt1/8 teaspoon cinnamon1 cup raspberriesbr

Applebee`s Walnut Blondie with Maple Butter SauceuDough/u1 cup sifted flour1/2 teaspoon baking powder1/8 teaspoon baking soda1/8 teaspoon salt1/2 cup chopped walnuts1/3 cup butter or margarine1 cup packed brown sugar1 egg, beaten1 tablespoon vanill

Applebee`s Hot Artichoke and Spinach Dip1 (10 ounce) box frozen chopped spinach, thawed1 (14 ounce) can artichoke hearts, drained and roughly chopped 1 cup shredded parmesan Romano cheese blend 1/2 cup shredded mozzarella cheese 10 ounces prepared Alfredo sauce 1 teas

Applebee`s Chimicheesecake10 to 12 (6 1/2 inch) flour tortillas16 ounces cream cheese, at room temperature 1/2 cup granulated sugar 1/4 cup plus 2 tablespoons flour 2 eggs, beaten 1 teaspoon vanilla extract1 (20 ounce) can cooked apples, very well drained 1/2

Applebee`s Baby Back RibsComment from Joseph P. I used to be a prep cook for Applebee`s and have a comment about the baby back ribs. The sauce was prepackaged, so I can`t help you there. But before they covered the ribs with sauce, they would actually coat them with bacon grease to mak

Applebee`s Cheese Chicken Tortilla SoupSource: Applebee`s1 medium yellow onion, chopped (1 cup)2 teaspoons fresh garlic, minced2 tablespoons vegetable oil4 cups chicken stock1/4 cup chopped green pepper (optional)1 (15 ounce) can tomato puree1 tablespoon fi

Applebee`s Vegetable MedleySource: Applebee`s1/2 pound cold, fresh zucchini, 1/4 inch bias half moons1/2 pound cold, fresh yellow squash, 1/4 inch bias half moons1/4 pound cold red pepper, 1/4 inch julienne cut strips1/4 pound cold carrots, 4 inch x 1/4 inch sticks

Apple Barn and Cider Mill Applewood Fried BiscuitsSource: The Apple Barn and Cider Mill Sevierville, Tennessee1 quart milk1/4 cup granulated sugar2 2/3 packages dry yeast1/2 cup shortening3 teaspoons salt7 to 9 cups all purpose flourAdd yeast to warm w

Applebee`s Barbecue Sauce1/3 cup bottled apple butter1/3 cup Catalina dressing1/3 cup catsup2 tablespoons Worcestershire sauceCombine all ingredients. This will keep in the refrigerator for a few weeks or may be frozen. The recipe can easily be doubled or tripled.

Arizona Biltmore Chile and Lime MargaritaSource: Arizona Biltmore, Phoenix, Arizona1 1/2 cups crushed ice1 1/2 ounces Jose Cuervo Gold Tequila1 ounce triple sec2 ounces sweet and sour mix1 ounce freshly squeezed lime juice1/4 ounce jalapeno juiceLime wedges

Arizona Biltmore Virgin Prickly Pear MargaritaSource: Arizona Biltmore, Phoenix, Arizona1 1/2 cups crushed ice3 ounces sweet and sour mix1/2 ounce freshly squeezed lime juice1/2 ounce prickly pear syrupLime wedgesKosher salt or margarita saltCombine all

Arizona Biltmore Resort and Spa Oaxaca Cheese GritsSource: Chef Eric Strong, Arizona Biltmore Resort & Spa, Phoenix, Arizona1 cup dry grits 1 cup chicken stock 1 cup heavy cream 2 tablespoons butter, softened 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4

Arizona Biltmore Resort and Spa Chocolate Linzer TartSource: Chef Jeffrey Elliott Arizona Biltmore Resort and Spa, Phoenix, Arizona azfamily.com7 ounces butter 3/4 cup granulated sugar 1 egg 1/8 teaspoon vanilla extract 1 cup almond meal 1 tablespoon cinnam

Armadillo Border Grill Chipotle Chicken Penne PastaSource: Armadillo Border Grill, Denver, ColoradoServes 2.8 ounces cooked penne pasta2 large marinated chicken breasts2 tablespoons diced green chiles2 ounces sliced onion2 ounces sliced mushrooms1 1/2 cu

Arby`s Horsey Sauce1 cup mayonnaise3 tablespoons bottled horseradish cream sauce1 tablespoon granulated sugarMix all well. Keep refrigerated, tightly covered. Will keep up to 2 weeks. DO NOT FREEZE!

Aunt Pittypat`s Pantry Raspberry Cranberry Gelatin SaladSource: Aunt Pittypat`s Pantry Glendale, Arizona1 (20 ounce) can crushed pineapple1 large box raspberry gelatin8 ounces cream cheese, softened2 tablespoons mayonnaise1 (16 ounce) can whole berry cranberry sa

Aunt Chilada`s Mexican Fry Bread (Mexican Fried Gorditas)Chef: Shulammite Alaniz, Aunt Chilada`s, Phoenix, Arizona 2 cups all purpose flour 1/4 teaspoon salt 1 1/2 tablespoons baking powder 4 tablespoons vegetable shortening 2/3 cup water or milkOil for frying

Aunt Chilada`s Margarita ShrimpSource: Chef Jessie Gonzales, Aunt Chilada`s Phoenix, Arizona2 cups yellow onions, finely diced1/2 cup garlic, chopped1 1/4 cups lime juice3 ounces triple sec5 ounces tequila4 ounces butter1/2 tablespoon coriander, groundbr

Aureole Restaurant Pan Roasted Halibut with Cioppino Broth, Shellfish and Seasonal VegetablesSource: Robert Kirchhoff, Executive Chef, Aureole Restaurant, Las Vegas, Nevada from California Country Program 1950 (July 2002)1 (5 to 6 ounce) halibut filet1 baby fennel 4 to

Aunt Chilada`s Green Corn TamalesSource: Chef Jessie Gonzales, Aunt Chilada`s Phoenix, ArizonauFor tamale/u 5 pounds masa 2 (27 ounce) cans creamed corn 3/4 gallon lard 12 ounce water 12 tablespoons saltCorn husksCheese for toppinguFor fi