RED LOBSTER GARLIC CHEESE ROLLS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 oz Very finely shredded
-Cheddar cheese
6 c Water
5 lb Box of Bisquick Mix
-Garlic butter,
-soft or melted

Mix together cheese, water and Bisquick in a large
bowl. Drop onto a non-stick cookie sheet or one that
is covered with aluminum foil. You will need to
experiment with size but they should turn out to be
about the size of a normal biscuit (about 2″ in
diameter??). Bake at 400 degrees until golden (sorry,
don’t have the cooking time. Perhaps the Bisquick box
can help). Right after you remove the rolls from the
oven, spread or brush VERY GENEROUSLY with garlic
butter (soft or melted butter with lots of finely
diced or crushed garlic mixed in). Serve rolls warm.

Note: I have no idea how many rolls this makes so you
may want to cut it down unless you plan on feeding a
herd!

From: Matt, my waiter at Red Lobster Posted by:
Debbie Carlson – Cooking Echo From: JOAN JOHNSON

Courtesy of Shareware RECIPE CLIPPER 1.0 From:
NANCY GOLDEN Date: 09-21-92 (20:22)

– – – – – – – – – – – – – – – – – –

Title: CHICKEN AND MIXED VEGETABLES WITH SHRIMP SAUC
Categories: Chinese, Chicken
Yield: 4 servings

2 c Mung bean sprouts
8 Nami dried black mushrooms
1 lg Green bell pepper
1/2 Stewed chicken breast
8 Green onions
1 ts Fresh ginger root
2 tb Peanut oil
3/4 c Rich chicken stock
1 tb Medium sherry
1/2 ts Sugar
1/2 ts Shrimp sauce
1 ts Thick cornstarch paste

Preparation: Wash and soak mushrooms in warm water
for 45 minutes; remove stems; slice caps in thin
strips. Wash bell pepper; slice in half lengthwise;
slice in long, thin strips. Remove chicken meat from
bone; pick meat apart into shreds. Wash green onions;
cut off roots and discard; shred green tops and
whites. Peel and slice fresh ginger root into thin
matchsticks. Rinse bean sprouts to remove any loose
pieces.

Place bean sprouts and sliced pepper in colander in a
larger bowl. Pour boiling water over vegetables to
cover. Steep for 2 minutes. Remove colander from hot
water; flush vegetables with cold water.

Stir-frying: Heat oil in wok until it just begins to
smoke. Stir-fry mushrooms for 30 seconds. Add
chicken and ginger sticks; stir-fry another 30
seconds. Push ingredients up side of wok. Add stock,
sherry and sugar; bring to boil; then add shrimp sauce
and cornstarch paste; stir liquids until fairly thick.
Return vegetables, plus bean sprouts and peppers.
Stir-fry for another minute until everything is hot.
Add green onions. Serve. Gravy will tend to thin as
sprouts give off liquid, so be sure it is thick to
start.

—–

Title: CHOCOLATE DIPPED MACADAMIA NUT SHORTBREAD COOKIES
Categories: Cookies, Desserts
Yield: 36 servings

1 c Butter
3/4 c Powdered sugar
1 ts Vanilla
2 c Sifted flour
3/4 c Chopped macadamia nuts
1 c Milk chocolate chips
– or –
1 c Semisweet chocolate chips
1 1/2 ts Vegetable shortening

In large mixing bowl, beat butter, sugar and vanilla until light and
fluffy. Gradually stir in flour until well blended. Stir in macadamia
nuts.
Place dough on wax paper and shape into a roll two inches in diameter.
Wrap in paper and foil and chill at least two hours or overnight.
Preheat oven to 300 degrees. Cut roll into slices approx. 1/4 to 1/2 inch
thick. Bake on ungreased baking sheet for 20 minutes or until cookies
begin to brown. Remove from oven; cool on wire rack.
Meanwhile, in a small bowl melt chocolate chips (microwave works well) and
stir in shortening. Mix well. Dip one end of each cookie into chocolate
mixture and place on wax paper. Refrigerate cookies until chocolate
hardens. Store in cool place. Makes 2-3 dozen cookies.

—–

Title: CHOCOLATE SUGAR COOKIES
Categories: Cookies
Yield: 42 servings

3 Squares BAKER’S Unsweetened
-Chocolate
1 c Butter or margarine
1 c Sugar
1 Egg
1 t Vanilla
2 c All-purpose flour
1 t Baking soda
1/4 t Salt
Additional sugar

Microwave chocolate and margarine in large microwavable bowl on HIGH 2
minutes or until margarine is melted. Stir until chocolate is completely
melted.

Stir 1 cup sugar into melted chocolate mixture until well blended. Stir in
egg and vanilla until completely blended. Mix in flour, baking soda and
salt. Refrigerate 30 minutes.

Heat oven to 375’F. Shape dough into 1″ balls; roll in additional sugar.
Place, 2″ apart, on ungreased cookie sheets. (If flatter, crisper cookies
are desired, flatten balls with bottom of drinking glass.)

Bake 8-10 minutes or until set. Remove from cookie sheets to cool on wire
racks.

Makes about 3 1/2 dozen cookies.

Prep. time: 15 minutes. Chill time: 30 minutes. Baking time: 8-10 minutes.

JAM-FILLED CHOCOLATE SUGAR COOKIES: Prepare Chocolate Sugar Cookie dough as
directed. Roll in finely chopped nuts in place of sugar. Make indentation
in each ball; fill center with your favorite jam. Bake as directed.

CHOCOLATE-CARAMEL SUGAR COOKIES: Prepare Chocolate Sugar Cookie dough as
directed. Roll in finely chopped nuts in place of sugar. Make indentation
in each ball; bake as directed. Microwave 1 package (14 ounces) KRAFT
Caramels with 2 tablespoons milk in microwavable bowl on HIGH 3 minutes or
until melted, stirring after 2 minutes. Fill centers of cookies with
caramel mixture. Drizzle with melted BAKER’S Semi-Sweet Chocolate.

—–

Title: Basic Yellow Cake
Categories: Cakes, Easter
Yield: 1 servings

3/4 c Margarin, butter or
-shortening
1 1/2 c Granulated sugar
3 Eggs
3/4 c Milk
1 t Almond extract
2 1/4 c Cake flour
2 1/2 t Baking powder
3/4 t Salt

Grease and flour a 10″ round pan. Preheat oven to 375’F. Place all
ingredients in bowl of electric mixer. Mix on low speed until
thoroughly combined, scraping bowl frequently. Increase speed to
medium and beat for four minutes. Pour into pan; smooth top of
batter. Bake 25-30 minutes, until cake tests done. Do not overbake.
Cool on wire rack for 10 minutes, then remove cake from pan and
continue cooling on rack.

MMMMM

Title: Tomato Egg Drop Soup
Categories: Soups/stews
Yield: 4 servings

1 qt Chicken stock
2 md Fresh tomatoes, or: drained
1 c -canned tomatoes
2 sm Eggs
1/2 ts Sesame oil
2 ts Light soy sauce
1 ts Salt
1 tb Finely chopped scallions
– white part only
– (reserve tops for garnish

Egg Drop Soup is traditionally Chinese. Tomatoes are not. They were
introduced less than 100 years ago, but nevertheless, they work
wonderfully in this soup.

PUT THE CHICKEN STOCK into a pot and bring to a simmer. If using fresh
tomatoes, peel, seed and cut into 1-inch cubes. If using canned
tomatoes, chop them into small chunks. Lightly beat the eggs, then
combine them with sesame oil in a small bowl. Add the light soy sauce
and salt to the simmering stock, and stir to mix them in well. Add
the tomatoes and simmer for 5 minutes. Next, stir in the scallions,
and then add the egg mixture in a very slow, thin stream. Using a
chopstick or fork, pull the egg slowly into strands. (Stirring the
egg in a "figure 8″ works well.) Garnish with the finely chopped
scallion tops.

KEN HOM – PRODIGY GUEST CHEFS COOKBOOK

___–

MMMMM

Title: CURRIED CHICKEN RICE SALAD
Categories: Salads, Poultry, Grains
Yield: 1 servings

2 c Cut-up cooked chicken
2 c Cold cooked rice
1 md Stalk celery, thinly sliced
-(about 1/2 Cup)
1/4 c Sliced pimiento stuffed
-olives
2 tb Chopped onion
3 tb Slivered almonds, toasted
-Curried Dressing
1/2 c Yoplait Original plain
-yogurt
1/2 To 3/4 teaspoon curry
-powder
1/4 ts Salt
1/8 ts Ground allspice
1/8 ts Ground turmeric

Prepare Curried Dressing. Cover and refrigerate at least 4 hours but no
longer than 24 hours. Mix chicken, rice, celery, olives and onion. Toss
with dressing until evenly coated. Spoon onto lettuce leaves if desired.
Sprinkle with almonds.

Almonds To toast almonds, heat oven to 350!. Bake in ungreased pan about 10
minutes, stirring occasionally, until golden brown.

Mix all ingredients.

6 servings.

From the files of Al Rice, North Pole Alaska. Feb 1994

—–

Title: Green Rice
Categories: Casseroles, Cheeses, Rice/grains, Vegetarian
Yield: 8 servings

2 c Cooked brown rice
2 c Grated cheese
1 c Chopped parsley
Egg substitute equivalent to
— 2 eggs
1/2 c Olive oil
2 c Milk
2 Green onions
1/2 Clove garlic
1 ts Salt

Chop onion and garlic. Cook in oil (do not brown). Add other
ingredients and put into a lightly greased casserole. Bake at 350 F.
for 45 minutes. Remove from oven and let stand 5 minutes before
serving.

Yield: 8 to 10 servings.

From vegan.zip at Michelle Stewart’s SunShine PC Board in Pembroke
Pines, FL. Source unknown. Formatted by Cathy Harned.

MMMMM

Title: YELLOW HELL (MANGO MARINADE)
Categories: Appetizers, Side dish, Fruits
Yield: 2 cups

2 ea Mangoes, peeled chopped
1 ea Scotch bonnet chili pepper
1 tb Rum, dark
1 ts Jamaican hot sauce
2 ea Garlic cloves, minced
1 tb Ginger, grated
1/4 c Coconut flakes
1/2 ts Coriander seeds, ground
1/4 ts Cumin, ground
1/2 c Coconut milk
1/4 c Lime juice, fresh
2 tb Cilantro leaves, chopped

Puree the mango, chili pepper, rum, and the hot sauce
in a blender or food processor. Combine the mango
puree with the garlic, ginger, coconut, coriander, and
cumin in a heavy nonreactive pot and bring to a boil.
reduce the heat and simmer for about 20 minutes.
Remove from the heat and cool. Stir in the coconut
milk, lime juice, and cilantro.

—–

Title: The Ultimate Cookie
Categories: Cookies
Yield: 30 servings

3/4 c Golden flavour crisco
1 1/4 c Brown sugar
1 Egg
2 tb Milk
2 ts Vanilla
1 1/2 c All-purpose flour
1 ts Salt
3/4 ts Baking soda
1 c Chocolate chips
1 c Coarsely chopped pecans
Or walnuts

Recipe by: Crsico
Preheat oven to 375F. Cream crisco and brown sugar in large bowl at medium
speed for 2 minutes, or until light. Add egg, milk and vanilla, beating 1
minute, or until thoroughly blended. Combine flour, salt and baking soda.
Add to creamed mixture gradually, beating on low speed 1 minute, or until
just blended. Stir in chocolate chips and pecans. Drop dough by heaping
spoonfuls (2Tbsp) on ungreased baking sheet. Bake 6 to 9 at a time leaving
about 3 inches between cookies for spreading. Bake at 375F for 8 to 10
minutes. Cookies will still appear moist when baked. Cool 2 minutes, then
remove to cooling rack.

—–