Olive Garden Five Cheese LasagnauCream Sauce/u1/4 cup butter1/4 cup all purpose flour2 cups milkMelt butter with medium heat in heavy, 1 quart saucepan. Add flour and stir until well blended; cook until frothy.Add milk, stirring constantly with wire whisk as

Olde Jericho Tavern Peanut Butter Cup MuffinsSource: Olde Jericho Tavern, Bainbridge, New York1 1/2 cups chocolate wafer crumbs2 tablespoons plus 1/2 cup granulated sugar, divided1/2 cup butter, melted2 cups all purpose flour1 tablespoon baking powder1/2 teaspo

P. F. Chang`s China Bistro Cantonese Stir Fry Sauce3/4 cup water1 tablespoon chicken base powder (no MSG)1 tablespoon granulated sugar2 tablespoons choosing wine or sherry1 tablespoon oyster sauce1/2 teaspoon salt1 teaspoon cornstarchuNotes/u1) Very

P.F. Chang`s China Bistro Red Sauce Wontons8 won tonsuWon Ton Filling/u1/2 pound shrimp, washed, peeled, deveined and finely minced1/4 pound pork, trimmed, finely minced2 tablespoons carrot, finely minced2 tablespoons green onion, finely minced1 teaspoon fr

P.F. Chang`s China Bistro Shrimp DumplingsMix:1 pound peeled and deveined medium shrimp,    washed and dried2 tablespoons minced fine carrot2 tablespoons minced fine green onion1 teaspoon minced fresh ginger2 tablespoons oyster sauce1/4 teasp

Pascal Manale`s Pepper ShrimpThis is a dish made famous by Pascal Manale`s restaurant on Napolean Avenue in New Orleans. It was known as "Barbecued Shrimp."5 pounds large shrimp (7 pounds with head on)1 pound butter1/2 cup freshly ground black pepperRinse

Pirate`s House CheesecakeSource: Pirates` House, Savannah, GeorgiauCrust/u30 vanilla wafers, crushed1/2 cup blanched almonds, ground1/4 teaspoon almond extract1/4 cup butter or margarine, softenedMix cookie crumbs, ground almonds and almond extract with

Prescott Brewing Company P.B.C. MashersSource: Prescott Brewing Company, Prescott, Arizona4 1/2 pounds red potatoes, unpeeledLarge pot of water1/2 cup butter3/4 teaspoon black pepper1 1/2 teaspoons salt1/8 cup sour cream1/8 cup half and half1 1/2 teaspo

P.F. Chang`s China Bistro Shrimp Fried Rice1/4 teaspoon ground superfine mustard1/4 teaspoon minced ginger1/2 teaspoon minced or crushed garlic1 teaspoon molasses1 1/2 tablespoons lite soy sauce (more added at table as desired)Canola cooking spray1/3 cup egg subst

P. F. Chang`s China Bistro Steamed Fish with Ginger and Green OnionsuDash of salt/uDash of white pepper1 teaspoon sesame oil3 slices ginger, smashed3 stalks green onions, smasheduGarnish/u2 tablespoons green onions, julienned2 tablespoons fresh ging

Pittman House Restaurant ABC SandwichThis was a specialty of the now closed Pittman House Restaurant in Dallas, Texas.1 cup mayonnaise1/2 cup minced scallions2 tablespoons brandy1/4 teaspoon coarsely ground black pepper18 slices toasted whole wheat breadLeaf le

Pacific Time Tamarind Barbecue SauceSource: Chef owner Jonathan Eismann, Pacific Time, Miami Beach, FloridaYields about 3 1/2 cups.14 ounces pure tamarind concentrate2 tablespoons garlic, minced2 tablespoons crushed red pepper1 cup medium sweet soy sauce1/4

Patria Spiced Tropical Fruit SoupSource: Patria, New York CityYields 8 to10 servings750ml bottle Muscat wine30 coriander seeds15 bay leaves12 cloves20 black peppercorns4 star anise1 cinnamon stick34 ounces water7 ounces granulated sugar5

P. F. Chang`s China Bistro Szechwan Chicken Chow Fun4 ounces ground chicken (cooked)14 ounces chow fun noodles (wide rice noodle that is sold    fresh in 16 ounce to 32 ounce packages at most Oriental markets)2 tablespoons minced scallions1 teaspoon minced

Patti`s 1880 Restaurant Boo Boo PieA fudgy, brownie like layer forms the crust for this diet busting "pie" (it`s worth the calories).2 2/3 cups coconut (one 7 ounce bag) 1 (14 1/2 ounce) can sweetened condensed milk 1/2 cup butter 3 ounces unsweetened chocola

Ponzu Restaurant Chicken Wings with Caramel Black Pepper GlazeSource: Ponzu Restaurant San Francisco, California12 chicken wings1 to 2 quarts vegetable oil for deep frying1/2 cup granulated sugar1 tablespoon water1/3 cup Asian fish sauce1 tablespoon pepper/p

Paradise Bakery Sugar Cookies1 cup granulated sugar 1 cup confectioners` sugar 2 cups shortening 3/4 teaspoon vanilla extract1 egg, beaten 4 1/3 cups cake flour 3/4 teaspoon baking soda 3/4 teaspoon baking powder 1/4 teaspoon saltSugar for decorating/

Printer`s Row Scalloped Potatoes with Jalapeno ChilesSource: Chef Owner Michael Foley, Printer�s Row, ChicagoYields 12 portions1/4 cup butter, divided3/4 cup onion, finely chopped, divided 12 potatoes, peeled, thinly slicedSalt and pepper to taste Ground nut

Patti`s 1880s Restaurant Coconut CakePlan ahead for this simple to make cake; its flavor depends on a three day rest in the refrigerator.2 boxes yellow cake mix (using whatever eggs    and/or oil are required for the mix)uFilling and Frosting/u2 c

Pinnacle Peak Patio Cowboy BeansSource: Pinnacle Peak Patio, Scottsdale, Arizona1 pound pinto beans1 small ham hockSalt, to taste1 small onion, chopped1 tablespoon chopped green chilesPinch of whole leaf oreganoSoak beans in water overnight. Add remainin

Palace Cafe Crabmeat CheesecakeSource: neworleansonline.com Palace Cafe, New Orleans, LouisianaThis is one of the Palace Cafe`s signature dishes.Serves 8.uPecan Crust/u1/4 cup pecans 1 cup all purpose flour 1/4 teaspoon salt 5 tablespoons butter

Pasta Pomodoro Pollo alla ValdostanaSource: Chef Adriano Paganini Pasta Pomodoro, Phoenix, Arizona4 (6 to 7 ounce) chicken breasts, pounded to 1/2 inch thick 4 slices imported fontina cheese 4 slices prosciutto 1 ounce dried porcini mushrooms 2 medium portobello

Packard House Lemon Tea BreadSource: Packard House Bath, Maine2 large lemons3 cups all purpose flour2 teaspoons baking powder1/2 teaspoon salt1 1/2 sticks (3/4 cup) unsalted butter, softened2 1/2 cups granulated sugar4 large eggs1 cup whole milk2

Palma Maria Peanut Butter PieSource: Dorothy Chapman Thought You`d Never Ask column Palma Maria restaurant Casselberry, Florida2/3 cup granulated sugar 1/2 cup cornstarch 1/4 teaspoon salt 5 1/2 cups milk 1/4 cup (1/2 stick) butter3/4 cup peanut butter b

Popeye`s Cajun Rice1 pound lean ground beef 1/2 cup finely diced bell pepper 1/3 cup diced green onions 1/2 teaspoon garlic powder 1/2 teaspoon celery flakes 1 teaspoon Creole seasoning 1/4 teaspoon red pepper 4 cups long grain rice, cooked and drained 1/4

Partner`s Restaurant Pesto Pot Pie with ChickenSource: Partner`s Restaurant1 teaspoon olive oil 2 cloves slivered garlic 8 ounces julienne boneless chicken breast 2 teaspoons butter 2 tablespoons flour 2 cups chicken stock 1/4 onion, diced and blanched

Palladio Restaurant Muffuletta SpreadSource: Bon Appetit, March 1996This combination of black and green olives, onion and garlic is a rendition of the relish served on the classic New Orleans sandwich called muffuletta from the Palladio restaurant in the Hyatt Regency in Rochester

Polo Grill Blue Cornmeal Pork Tamales with Firecracker FlamesSource: Chef Robert Merrifield, Polo Grill, Tulsa, OklahomauBraised Pork Shoulder/u1 (5 pound) pork shoulder arm picnic, trimmed of fatuTamale Filling/u1 cup guajillo chile sauce (see below) 4

Phantom Horse Grill Grilled Portobello Mushroom SandwichSource: Chef Donald Molinich, Phantom Horse Grill, Phoenix, Arizona1 large Portobello mushroom, marinated in olive oil and balsamic vinegar 1 to 2 slices caramelized onion 1 to 2 slices tomato arugula lettuce, shredde

Pedro`s Mexican Restaurante Snickers ChimichangaSource: Pedro`s Mexican Restaurante, Wisconsin Dells, Wisconsin7 (2 ounce) Snickers candy bars4 (12 inch) burrito size tortillas 2 tablespoons melted butter or margarine Vanilla ice cream Maraschino cherries and whipp

Pappadeaux Crawfish BisqueSource: Houston Chronicle Pappadeaux Restaurant3 pounds crawfish 2 ounces olive oil 1 teaspoon paprika 1/8 teaspoon cayenne pepper 2 quarts water 1/2 cup chopped onion1/2 cup chopped green bell pepper 1 tablespoon tomato past

Pappasito`s Cantina Poblano Soup4 tablespoons unsalted butter 1/2 cup all purpose flour 2 cups whipping cream 3 cups whole milk 1/2 teaspoon instant chicken bouillon granules 1 tablespoon extra virgin olive oil3/4 cup purple onion, finely diced 1 1/2 teaspoons

Palm Court Scampi ProvencaleSource: Palm Court at the Scottsdale Conference Resort Scottsdale, Arizona20 large shrimp1/2 cup diced tomatoes1 tablespoon chopped shallots1 teaspoon chopped garlic2 tablespoons chopped parsley6 ounces butter1/2 cup white wine

Pappasito`s Cantina Frijoles a la Charra1 1/2 pounds pinto beans, uncooked 1 gallon cold water 3/4 pound bacon pieces, chopped into 1 inch squares 1/2 cup plus 1 tablespoon fresh garlic, chopped fine 4 tablespoons plus 1/8 cup cilantro, chopped fine 1 cup white onions

P.F. Chang`s China Bistro Singapore Street NoodlesSource: Chef Mark Miller, P.F. Chang`s China Bistro azfamily.comuSingapore Sauce/u2 tablespoons white vinegar 1/4 cup curry powder 1 pinch turmeric (optional) 1/4 cup lite soy 1 cup vegetarian oyster sauce

Perini Ranch Texas Beef BrisketSource: Texas Beef Council and Tom PeriniFired up with garlic, onion and savory spices! Start with a tasty dry rub and finish by basting this beef brisket for a carnivore`s feast.1 (4 pound) beef brisket 2 tablespoons chili powder 2 ta

Perini Ranch Steak RubSource: Texas Beef Council and Tom PeriniPA Texas style steak rub worth committing to memory! Easy to find spices combine to add fantastic flavor to any steak, while helping to seal in the natural juices.P2 teaspoons cornstarch or flour 2 teaspoons s

Peking Duck House Vegetable SoonSource: Peking Duck House, Closter, New Jersey1 tablespoon canola oil3 ounces bamboo shoots, chopped 3 ounces mushrooms, chopped2 ounces water chestnuts, chopped 2 ounces celery, chopped1 ounce carrots, chopped 1/2 tablespoon

Popeye`s Cajun Gravy1 tablespoon vegetable oil 1 chicken gizzard 2 tablespoons minced green bell pepper 1/4 cup ground beef1/4 cup ground pork2 cups water 1 (14 ounce) can beef broth 2 tablespoons cornstarch 1 tablespoon all purpose flour 2 teaspoons m

Plantation Salad DressingSource: Plantation Restaurant Moline, Illinois1 pint mayonnaise 1 bottle creamy French dressing 1 cup grated Romano cheese 2 garlic cloves, chopped1/2 tube anchovy pasteMix in blender and store in refrigerator.Use dressing o