Wendy's™ Chili

Description: Rich and meaty chili. Low in fat and high in fiber.

Ingredients

2 lbs. ground beef

1 (29-oz.) can tomato sauce

1 1/2 cup water

1 (29-oz.) can pinto beans, undrained

1 (29-oz.) can kidney beans, undrained

1 cup diced onion

1/2 cup diced green chili

1/2 cup diced celery

3 medium tomatoes, chopped

2 teaspoons ground cumin

3 tablespoons chili powder

1 1/2 teaspoons black pepper


2 teaspoons salt

dash garlic powder

Directions

1. In large skillet, over medium-high heat, brown meat; drain fat. Using a fork, crumble meat. Transfer to Dutch oven.

2. Add remaining ingredients to Dutch oven; reduce heat to low; bring to simmer; simmer 2 hours, stirring occasionally.

Serves 6



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PF Chang's™ Orange Peel Chicken

Description: Lightly coated pieces of chicken with a hint of citrus served with a tangy tomato-based sauce.

Ingredients



1 lb. chicken breast, cut into 1-inch pieces

1 tablespoon vegetable oil

2 tablespoons minced garlic

4 green onions, sliced

1 cup tomato sauce

1/2 cup water

1/4 cup granulated sugar

2 tablespoons brown sugar



2 tablespoons Sriracha sauce (chili garlic sauce)

1 tablespoon soy sauce

1/2 cup vegetable oil

2 eggs, beaten

1 cup half & half

2 1/2 cup flour

peel from 1/4 orange, julienne into 1/8" strips



Directions

1. In a small saucepan over medium heat, add 1 tablespoon of vegetable oil. Add minced garlic and green onoins and let cook for about 1 minute.

2. Add tomato sauce, water, sugar, Sriracha and soy sauce. Bring to a boil and then simmer for about 5 minutes or until the sauce thickens. Remove from heat and set aside.

3. Heat a large wok or skillet over medium-high heat, add 1/2 cup of vegetable oil. Let the oil heat to 375 degrees F.

4. Combine beaten egg with half & half in a medium bowl. Pour flower into another bowl. Coat the chicken pieces by dropping them into the flour a few at a time, then into the egg mixture and then back into the flour again. Place the coated chicken on a plate until you have coated all of the chicken.

5. Cook the chicken in small batches in the oil until lightly golden brown on all sides. Transfer the cooked chicken to a plate lined with paper towels. Repeat until all the chicken is cooked.

6. Discard the oil from the wok and then place the wok back on the burner over medium heat. Add the orange peel and cook for a minute to allow the oils to be released. Then add the sauce and chicken and cook briefly until heated through.

7. Serve with white or brown rice.

Serves 6



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Olive Garden™ Chicken Marsala
Description: Lightly coated chicken breasts skillet fried with sauteed mushrooms in a Marsala sauce.

Ingredients



1/4 cup cake flour (Wondra)

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon oregano

4 tablespoons oil

4 tablespoons butter

4 chicken half breasts -

boneless, skinless

1 cup fresh mushrooms, sliced

1/2 cup Marsala wine




Directions

1. In shallow dish, combine flour, salt, pepper and oregano; stir to blend.

2. In heavy skillet, heat oil and butter until butter melts and mixture bubbles lightly.

3. Dredge chicken in seasoned flour; shake off excess; saute in pan 2 minutes for the first side or until lightly browned; as you turn chicken, add mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side; stir mushrooms. Once the second side is lightly browned, add wine around the pieces; cover and simmer for 10 minutes.

4. Transfer to plates and serve.

Serves 4



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TGI Friday's™ Spicy Cajun Chicken Pasta

Description: Fettuccine tossed with sautéed chicken, onions and red and green peppers in a spicy, tomato Creole sauce.

Ingredients



10 oz. cooked fettuccine (cooked al dente)

1 cup Spicy Cajun Pasta Sauce (recipe follows)

1 boneless chicken breast, cooked and sliced in strips

1 tablespoon Parmesan cheese

1 teaspoon chopped parsley



Spicy Cajun Pasta Sauce:


2 oz. olive oil

1 tablespoon fresh chopped garlic

1/2 cup coarsely chopped onion

1/2 cup coarsely chopped green peppers

1/2 cup coarsely chopped red peppers

1/8 teaspoon cayenne pepper

1 cup chicken stock

1 cup V-8 juice

cornstarch (mix about a table spoon with a couple tablespoons cold water to form a slurry)

salt and pepper, to taste



Directions

1. Prepare sauce: Heat oil in saute pan; add garlic; saute for 30 seconds; add onions and saute for 1 minute; add peppers and continue to saute for another minute. Deglaze with chicken stock and reduce to half. Add V-8 juice and cayenne pepper; bring to boil; simmer 10 minutes.

2. Thicken to consistency with cornstarch; season to taste with salt and pepper.

3. Add cooked pasta to sauce and heat through until hot.

4. Arrange on serving dish and top with chicken breast. Sprinkle with Parmesan and parsley.

Serves 4


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Cheesecake Factory™ Chicken Madeira

Description: Sauteed chicken breasts topped with fresh asparagus and melted mozzarella cheese, covered with fresh mushroom Madeira sauce. Serve with mashed potatoes.

Ingredients



1 large whole, boneless chicken breast
1/2 lb. baby portabello mushrooms
2 slices mozzarella cheese
4 asparagus spears
1 1/2 cups Madeira wine
1 cup beef stock
1 tablespoon olive oil
1 tablespoon butter
2 tablespoons Wondra or flour
1/4 teaspoon crushed black pepper
crushed sea salt, to taste




Directions

1. Separate the chicken breast into two cutlets. Season with black pepper and sea salt. Cover with plastic wrap and flatten with a mallet until about 1/4-inch thick.

2. Heat oil in a skillet over medium heat; add chicken and pan fry for about 5 minutes on each side. Transfer the chicken to a plate, cover and set aside.

3. Using the same pan, melt the butter and saute the sliced mushrooms for about 3 minutes. Add wine, stock and Wondra and then bring to a boil. Lower heat to medium-low and simmer for about 20 minutes stirring frequently, the sauce will thicken.

4. While the sauce is cooking, boil the asparagus in water for about 4 minutes.

5. Add the chicken breasts to the sauce and coat well. Saute for another 2 minutes on each side.

6. Place 2 of the aparagus on top of each piece of chicken, then top with a slice of cheese. Once the cheese has melted, transfer to a serving dish and drizzle some sauce on top.

Serves 2


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Copycat Restaurant Recipes - Enjoy Your Favorite Restaurant Meals at Home

By Vince Larkin

Copycat restaurant recipes are recipes, which give you the ingredients to recreate your favorite restaurant recipes right at home. With copycat restaurant recipes, you can enjoy your favorite dishes from your favorite restaurants without having to go to that restaurant. Many of the ingredients can be purchased from your local supermarket at a fraction of the cost of a meal out.

If you have a family, the cost of going out for dinner can add up quite quickly, and so recreating everyone's favorite dish at home with copycat restaurant recipes can save you a lot of money. Dining out with a family can cost upwards of $100.00 for a meal, while purchasing the ingredients you would need to create copycat restaurant recipes can be a huge cost savings and you could make the same dish several times over for the cost of one meal out at a restaurant.

In fact, cooking copycat restaurant recipes at home can save you over 50% of the cost of dining out. All you need to do is look up your favorite restaurant dish and you will discover the full recipe and ingredients list right at your fingertips.

Another great bonus to cooking these recipes at home is that you can fully control the types of ingredients that go into that recipe. If you want to cut back on salt or fat, you can use less or change the recipe to suit your tastes. It is possible to take a dish that would be high fat or overloaded with salt and alter it to something that is much more healthy. When you dine out, you neither have control over what goes into a recipe, nor can you alter it. You can ask for dressing on the side, etc., but you cannot control how the dish is cooked (deep fried, etc.).

Imagine having the exact ingredients that go into your favorite restaurant dish right at your fingertips with copycat restaurant recipes. When you have friends over for dinner, you can re create a dish with a copycat restaurant recipe and impress them. They will think that you purchased take out from their favorite restaurant when in fact, you followed a copycat restaurant recipe and created a masterpiece from the comfort of your own home, and for a mere fraction of the cost.

It is becoming much more difficult for many restaurants to keep their most popular dish ingredients secret. By using copycat recipes, you no longer have to guess what goes into your favorite dish. You simply follow the recipe and recreate your favorite meal, step by step.

Having a sit down meal with your family of a much loved restaurant favorite helps to bring your family closer together. Research shows that families who have dinner together are closer, happier and the children do better in school. Aside from these facts, the money that you save on dining out can be used in much better ways, such as saving up for that all inclusive family vacation you always wanted to take together!

Article Source: http://EzineArticles.com/?expert=Vince_Larkin

Recipes from Famous Restaurants: Why Bother?

By Sarah Sandori

For a long time I did not understand the lengths that some people would go to to obtain recipes from famous restaurants. I've always received compliments on my cooking, and I found it more a source of pride to hear the "oohs" and "ahhs" that my own creations could inspire than to know my guests were simply excited over my ability to mechanically duplicate someone else's recipe.

Then I found out that sometimes, a restaurant gets a dish just perfect, and there's no way to improve on it. When that happens you might as well just swipe it.

This was brought home to me when I discovered that I had become utterly addicted to a particular signature dish at a particular widely known chain restaurant. Try as I might, I simply was unable to make the same dish at home and have it turn out as scrumptious as the restaurant could do it.

Finally I found a source for the exact recipe used by that restaurant. I followed it to the letter and was delighted (as were the members of my family) to discover that it was indeed as good as what I previously had to go out to enjoy.

Apart from surprising yourself and others with your ability to duplicate a restaurant's most famous dishes, such "copycatting" can save money. If you're used to dining out, say, three nights a week, and part of the reason is because you really like the food at a particular establishment, then try staying home one of those nights and duplicating that food in your own kitchen.

Cloning a famous restaurant dish can be just as satisfying as whipping up something completely original. Try it sometime.

Article Source: http://EzineArticles.com/?expert=Sarah_Sandori