Gullah House Restaurant Miss Hannah`s CasseroleSource: The Gullah House Restaurant, St. Helena Island, South Carolina.5 cups water1 1/2 pounds unpeeled, medium size fresh shrimp3 1/4 cups water1/2 teaspoon salt1 cup regular grits, uncooked2 large eggs, lightly

Geronimo Tequila Lime TartSource: Gourmet August 1999 as served at Geronimo, Santa Fe, New MexicouCrust/uAbout 11 (4 3/4 by 2 1/4 inch) graham crackers1/4 cup pine nuts2 tablespoons granulated sugar1 stick (1/2 cup) unsalted butterInto a food proces

Galatoire`s Crabmeat YvonneSource: Galatoire`s, NOLA. Gulf Coast Cooking/PPYield: 6 servings /PP6 artichokesBR1 pound mushrooms, slicedBR1/2 cup clarified butterBR2 pounds backfin lump crabmeatBRSalt and ground white pepperBR1/4 cup parsley, chopped fineBR6 lemon wedg

Golden Corral Bourbon Chicken1 pound chicken leg or thigh meat, cut into bite size chunks 4 ounces soy sauce1/2 cup brown sugar1/2 teaspoon garlic powder 1 teaspoon powdered ginger 2 tablespoons dried minced onion1/2 cup Jim Beam Bourbon Whiskey 2 tablespoons

Germantown Commissary Company Commissary Barbecue BeansSource: Germantown Commissary Company, Memphis, Tennessee.1 (28 ounce) can fancy pork and beans1/2 pound cooked, chopped barbecue1/2 cup chopped purple onion1/2 cup commercial barbecue sauce1/4 to 1/2 cup Worce

Galt House Hotel Rebecca Sauce and StrawberriesRebecca Sauce is from the Galt House Hotel, Louisville, Kentucky. It is a favorite during Derby Day.2 cups sour cream1/2 cup dark brown sugar1 tablespoon vanilla extract1 tablespoon dark rum or bourbonWhole strawberrie

Grandpa`s Cellar French Toast with Raspberry ButterSource: News 10 Midday, Sacramento, May 23, 2001 kxtv.com Recipe courtesy of Pat Scheuner, Grandpa`s Cellar, Apple Hill, CaliforniauFrench Toast/u4 eggs1 cup milk, any type1 teaspoon vanilla extract8 ounces

Golden Corral Crab Salad1 package imitation crabmeat, flaked2 to 3 stalks celery, diced1 small bunch scallions, chopped2 cupd ranch dressingCombine all ingredients and chill before serving.

Giuseppe`s CioppinoSource: Chef Pasquale Carotenuto Giuseppe`s, Phoenix, Arizona1/3 cup extra virgin olive oil 3 cloves garlic, sliced 6 clean mussels 6 little neck clams, cleaned 6 shrimp, cleaned and deveined 1/2 pound calamari, sliced 1/4 cup parsley,

Galatoire`s Trout Meuniere AmandineSource: Galatoire`s, New Orleans, Louisiana4 (6 to 8 ounce) trout fillets Salt and pepper, to taste 1 cup milk 1/2 cup flour Oil 1 cup butter 1 cup sliced almonds Juice of 1 lemon 1/2 tablespoon chopped parsley/p

Grey Moss Inn Olive TwistsSource: Grey Moss Inn Helotes, Texas6 slices good quality sandwich bread 4 ounces (1 stick) butter, melted 3/4 cup chopped pimento stuffed salad olives, well drainedPreheat oven to 400 degrees F.Trim crusts off three sides of each

Grandview Restaurant Terrific Thai TunaSource: Chad Minton, Chef de Cuisine, Grandview Restaurant, Grand Hyatt on Union Square, San Francisco, California from California Country Program 1952 (August 2002)1/2 pound ahi 1 tuna (fresh)3 tablespoons coconut milk3 to 4 tabl

Grand Hotel Chilled Red Raspberry SoupSource: Chef Hans, Grand Hotel, Mackinac, Michigan1/3 cup lemon juice1/3 cup powdered sugar1/3 cup honey1/3 cup packed light brown sugar1 quart fresh red raspberries1 pint heavy cream, whipped stiffBlend lemon juice,

Gaetano`s Restaurant Bruschetta DipSource: Gaetano`s Restaurant, Torrance, California2 cups (1 pound) Roma tomatoes, chopped 2 teaspoons garlic, chopped 1/2 cup basil, chopped 1/4 cup olive oilSqueeze of lemonMix together chopped tomatoes, garlic and chopped

Green Shutters Inn Vidalia Onion CasseroleSource: Green Shutters Inn, Clayton, Georgia3 cups coarsely chopped Vidalia onions 2 teaspoons butter 2 teaspoons all purpose flour 1 cup chicken broth 1 (5 1/2 ounce) can evaporated milk 1/2 teaspoon salt 1/2 teasp

Gallagher`s Guinness Stout and Filet Mignon ChiliSource: Gallagher`s, midtown Manhattan, New YorkServes 12 to 151 cup salted butter 5 pounds ground sirloin 1 pound filet mignon, 1/4 inch dice 2 cups onion, 1/4 inch dice 1 chile pepper, seeds and veins remove

Goulash Place Hungarian Goulash SoupSource: Goulash Place Danbury, Connecticut3 tablespoons vegetable oil (or better yet, chicken fat)1 pound lean beef, cut into 3/4 inch cubes1 teaspoon Hungarian paprika2 medium onions, minced (1 1/2 cups)6 cups chicken broth or

Guadalupe Cafe Jalapeno Cheese SoupSource: Guadalupe Cafe, Santa Fe, New Mexico6 servings6 cups chicken broth 8 celery stalks 2 cups diced onion 3/4 teaspoon garlic salt 1/4 teaspoon white pepper 2 pounds Velveeta cheese 1 cup diced jalapeno peppers

Grand Central Oyster Bar Oyster Pan Roast2 cups clam broth or juice 1 tablespoon sweet butter 1 teaspoon celery salt 1 teaspoon Worcestershire sauce 6 extra select shucked oysters with juice 2 tablespoons sweet chili sauce 2 cups half and half 1 slice white to

Giant`s Navajo Fry BreadSource: iThe All American Truck Stop Cookbook: Good Eats From the Road/i by Ken Beck, Jim Clark and Les KerrMakes 8 rounds1 1/2 pounds all purpose flour (about 6 cups) 1 1/2 teaspoons baking powder 1 1/2 teaspoons salt 1 1/2 cups wate

Goldie`s Sports Cafe Green Chile Chicken RollsSource: Chef: Todd Goldman Goldie`s Sports Cafe, Phoenix, Arizona2 egg roll wrappers 1 (6 ounce) chicken breast, cooked and shredded 2 ounces mild green chiles, diced 1 egg, beaten 1 dash cornmealOil for frying/p

Guadalajara Spanish RiceSource: Guadalajara, Houston, Texas areaServes 6 to 8.1 1/8 cups lard1 quart uncooked long grain rice 5 cups warm tap water 1 1/4 cups sliced green bell pepper1 1/4 cups sliced white onion 1 cup pur?ed fresh tomato 1 tablespoo

Guadalajara Cilantro RiceSource: Guadalajara, Houston, Texas areaServes 4 to 6.2 1/2 cups uncooked parboiled rice    (Guadalajara uses Uncle Ben`s)Very hot tap water 1/4 cup chicken stock base 4 tablespoons unsalted butter 1/2 cup diced re

Goldie`s Sports Cafe Buffalo Chicken Focaccia SandwichSource: Chef Todd Goldman, Goldie`s Sports Cafe, Phoenix, Arizona azfamily.com1 focaccia flatbread 1 (6 ounce) chicken breast, grilled and sliced into bite size pieces 2 to 3 teaspoons buffalo wing sauce 2 ounces

Gran Forno Italian Bakery Favorite Amaretto CookiesSource: Sal Annino Gran Forno Italian Bakery, Fort Lauderdale, Florida1 1/2 cups granulated sugar3 (7 ounce) tubes almond paste 1 teaspoon grated lemon or orange zest 4 egg whites 2 tablespoons confectioners` sug

Good Samaritan Hospital Samaritan Scramble with Sunrise SalsaSource: Good Samaritan Hospital, Phoenix, Arizona azfamily.com12 egg whites or 2 cups egg substitute 1 cup extra lean ham, diced 1/2 small bell pepper, diced 1/2 cup onion, diced 1 cup nonfat or low fat

Gramercy Tavern Tomato and Garlic Bread SoupSource: Bon App?tit November 1999 as served at Gramercy Tavern Manhattan, New York City, New York1/2 cup plus 2 tablespoons olive oil (preferably extra virgin)9 garlic cloves, minced8 ounces crusty white sourdough bread, cu

Grace`s Restaurant Tangerine MargaritaSource: Grace�s Restaurant, New York, New York2 ounces Sauza Commemorativo, 1 ounce Cointreau 1/2 ounce fresh Lime 1/2 ounce tangerine juicesServe on the rocks with salt.

Garduno`s Margarita Factory Chipotle Pork TenderloinSource: Chef Neal Cunningham Gardu?o�s Margarita Factory azfamily.com2 (1 pound) pork tenderloins 1 bulb garlic, roasted 1 small can chipotle chiles in adobo sauce 1 teaspoon coarse salt 1 teaspoon coarse blac

Golden Corral Bread Pudding3 cups French bread, cubed and partially dried 1/2 cup melted butter 2 cups whole milk 2 large eggs, beaten 1 teaspoon cinnamon 1/4 teaspoon salt 1/3 cup dark brown sugarScald milk and butter together. Remove from heat and set asi

Gregory`s World Bistro Tandoori Style ChickenSource: Chef Gregory Casale, Gregory�s World Bistro, Phoenix, Arizona4 chicken breasts, skin on 1 cup plain yogurt 2 tablespoons fresh lemon juice 1 teaspoon curry powder 1/4 teaspoon cardamom 1/4 teaspoon black pepp

Guadalajara Grill GuacamoleSource: Guadalajara Grill, Old Town, San Diego, CaliforniaThis is made fresh at your table!2 Haas avocados1/2 cup chopped tomato2 tablespoons finely chopped onion1 tablespoon finely chopped serrano or jalapeno chile2 tablespoons ol

Grand Floridian Cafe Chocolate Crusted Key Lime PieSource: Grand Floridian Caf? at Disney`s Grand Floridian Resort and SpauCrust/u1/2 cup granulated sugar 1/2 cup (1 stick) butter1 egg1/4 cup cocoa powder 1/2 teaspoon baking powder1/2 teaspoon baking so

Green Mill Brewing Company Spinach DipSource: Green Mill Brewing Company St. Paul, Minnesota2 cups mayonnaise1 1/4 cups sour cream1 pound frozen spinach, thawed, squeezed    tightly to drain off all liquid, and chopped1 teaspoon minced fresh garlic

Germantown Cafe Banana Nut Bread French ToastSource: Chef Jay Luther, Germantown Caf?, Nashville, TennesseeuBread/u1/2 pound butter 1 pound confectioners` sugar 4 large eggs1 pound all purpose flour1 tablespoon baking powder 6 ripe bananas1 cup chop

Grand Hotel Sweet Potato And White Corn SoupSource: Grand Hotel, Mackinac Island, Michigan1 large white onion, diced1 cup white corn kernels, fresh or frozen2 tablespoons vegetable oil1/3 cup white wine3 large baked sweet potatoes peeled, diced5 cups chicken st

Herschleb Ice Cream Company Bread Pudding and Butter SauceSource: Herschleb Ice Cream Company, Inc. Wisconsin Rapids, Wisconsin2 7/8 pounds of 5/8 inch bread cubes made from    homemade bread, or enough to generously fill    a 13 x 9 inch pa

Hotel Imperial Sweet Cheese DumplingsSource: Chef Stefan Hierzer, Hotel Imperial, Vienna, AustriaStefan Hierzer pipes a beautiful swirled chocolate design on the plates, then fills the large spaces in the swirl with strawberry pur?e, before he even starts adding the dumplings. The

House of Blues Bread PuddingSource: Canadian comic actor Dan Aykroyd (Saturday Night Live, Ghostbusters, Blues Brothers 2000) is a co owner of House of Blues, an L.A. restaurant featuring great music and a range of North American and international dishes, including this Southern style br

Horseradish Grill Southern Pan Fried ChickenSource: Horseradish Grill, Atlanta, Georgia1 (3 pound) bone in chicken, cut into pieces 2 quarts cold water 1/2 cup kosher salt 1 quart buttermilk 1 1/2 cups all purpose flour 1 1/2 teaspoons fine sea salt 1/2 tea