Joes Crab Shack Coconut Shrimp

Ingredients

1 lb Medium - Large Fresh Shrimp (cleaned,shelled, and butterflied) 2 Eggs 1/4 C. Water 2/3 C. Corn Starch 7 oz. Package of Premium Flaked Coconut (small flake if possible) 1 Tbsp. Sugar 1 tsp. Salt 1/2 C. Flour

Procedure

Mix eggs and water. Set aside. Place 1/3 cup of corn starch in bowl for dusting of shrimp. Mix in separate bowl 1/3 cup (the remainder) of corn starch, coconut, sugar, salt, and flour, blend well. Heat oil for deep frying. Roll shrimp in corn starch, then in egg wash, then finally roll in coconut mixture. Place shrimp in hot oil and deep fry until done. Shrimp will float to the top when cooked. Take care not to overcook shrimp. Serve with Joe's Crab Shack Pineapple dipping sauce. Yumm Yumm. We have found the results to be slightly better when you process the coconut in a blender for a few seconds. It will grate up the coconut just a bit more.

Houston's Spinach Artichoke Dip

Ingredients

1/2 cup grated Romano cheese

1 large clove garlic - minced

10 oz. frozen spinach - squeezed

6 & 1/4 oz. jarartichokes - drained

8 oz soft garlic chive cream cheese

2 eggs

1 cup shredded mozzarella

Procedure

Process all but mozzarella til thoroughly blended - fold in mozzarella.

Bake 20 - 25 minutes @ 375

Serve with tortilla chips/pita/or beer bread

KFC Buttermilk Biscuits

Ingredients

1/2 cup (1 stick) butter 2 1/2 TBSP granulated sugar 1 beaten egg 3/4 cup buttermilk 1/4 cup club soda 1 tsp salt 5 cups Bisquick biscuit mix

Procedure

1. Preheat oven to 450 degrees F 2. Combine all of the ingredients. Knead the dough by hand until smooth. 3. Flour your hands. Pat the dough flat to 3/4 inch thickness on waxed paper and punch out biscuits with a biscuit cutter. 4. Bake on a greased baking sheet for 12 minutes, or until golden brown. Makes 18 biscuits

Olive Garden Pasta E Fagioli

Ingredients

3 tsp. Oil 2 lb. Ground beef 12 oz. Onion; chopped 14 oz. Carrots; slivered 14 oz. Celery; diced 48 oz. Tomatoes; canned, diced 2 C. cooked Red Kidney beans 2 C cooked White kidney beans 88 oz. Beef stock 3 tsp. Oregano 2 1/2 tsp. Pepper 5 tsp. Parsley; (fresh chopped) 1 1/2 tsp. Tabasco sauce 48 oz. Spaghetti sauce 8 oz. dry pasta Shell macaroni; or other pasta

Procedure

Sauté beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain andrinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Simmer until celery and carrots are tender, about 45 minutes. Makes 9 qts. of soup! **Just cut the recipe in 1/2 for smaller family needs!

The Black Eyed Pea Baked Squash

Ingredients

5 lbs medium yellow squash

2 eggs

1 cup bread crumbs

4 oz butter

1/4 cup sugar

2 tsp salt

2 tbsp chopped onion

dash of pepper

Cut off tips of squash.  Cut in 3 - 4 pieces.  Boil in water til tender.  Drain and mash.  Add remaining ingredients.  Place in casserold dish.  Cover with light layer of bread crumbs.  Bake at 350 degrees until lightly browned (approximately 10 - 15 minutes).  Serves 10.

The Soup Nazi's Crab Bisque

Ingredients

4 pounds snow crab clusters (legs) 4 quarts water (16 cups) 1 small onion, chopped 1 1/2 stalks celery, chopped 2 cloves garlic, quartered 2 potatoes, peeled and chopped 1/4 cup fresh chopped Italian parsley 2 teaspoons mustard seed 1 tablespoon chopped pimento 1/2 teaspoon coarse ground pepper 2 bay leaves 1/3 cup tomato sauce 2 tablespoons half and half 1/4 cup unsalted butter 1/4 teaspoon thyme 1/8 teaspoon basil 1/8 teaspoon marjoram

Procedure

1. Remove all the crab meat from the shells and set it aside. 2. Put half of the shells into a large pot with 4 quarts of water over high heat. Addonion 1 stalk of chopped celery, and garlic, then bring mixture to a boil. Continue to boil for 1 hour, stirring occasionally (The white part of the shells will start to become transparent), then strain stock. Discard the shells, onion, celery and garlic, keeping only the stock. 3. Measure 3 quarts (12 cups) of the stock into a large sauce pan or cooking pot. If you don't have enough stock, add enough water to make 3 quarts. 4. Add potatoes, bring mixture to a boil, then add 1/2 of the crab and the remaining ingredients to the pot and bring it back to boiling. Reduce heat and simmer for 4 hours, uncovered until it reduces by about half and starts to thicken. Add the remaining crab and simmer for another hour until the soup is very thick.

Cheesecake Factory Mini Crabcakes

Ingredients

1/2 pound lump crab meat
3 tablespoons plain bread crumbs (such as Progresso)
2 tablespoons mayonnaise
2 tablespoons minced green onion (green part only)
2 tablespoons minced red bell pepper
1/2 beaten egg
1 teaspoon minced fresh parsley
1 teaspoon Old Bay seasoning
1/2 teaspoon yellow prepared mustard
1/4 cup panko (Japanese breadcrumbs)
vegetable oil

Remoulade Sauce
1/2 cup mayonnaise
2 teaspoons capers
2 teaspoons chopped dill pickle slices (hamburger pickles)
1 teaspoon lemon juice
1/2 teaspoon minced fresh parsley
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/8 teaspoon salt

Procedure

1. Measure all the ingredients for the crab cakes -- except the panko and vegetable oil -- into a large bowl. Use a spatula to carefully fold the ingredients together. Be sure not to over stir the mixture or those tasty lumps of crab will fall apart. The best crab cakes have nice big chunks of crab in 'em. 
2. Use your hands or a spoon to fill six cups of a clean muffin tin with equal amounts of the crab mixture. Press down a bit on each crab cake so that the top is flat. Don't press too hard or the crab cakes will be hard to get out. Cover the muffin tin with plastic wrap and pop it in the fridge for a couple hours. This step will help the cakes stay together when they're browned in the oil.
3. Make the remoulade sauce by combining all the ingredients in a small bowl. Cover and chill the sauce until you're ready to serve up the crab cakes.
4. After the crab cakes have chilled through, heat up about 1/4-inch of vegetable oil in large skillet over medium/low heat. Fill a shallow bowl with the panko breadcrumbs.
5. Carefully turn the crab cakes out onto a plate. Gently roll each crab cake around in the panko breadcrumbs. Each crab cake should be wearing a light coating of panko.
6. Test the oil by dropping a pinch of panko into the pan. It should sizzle. Sauté the crab cakes in the hot oil for 1 1/2 to 3 minutes on each side or until the cakes are golden brown.
7. Drain crab cakes on paper towels or a rack very briefly, then serve them up hot with the remoulade sauce alongside in a little dish.

Makes  6 small crab cakes.

CRACKER BARREL HASHBROWN CASSEROLE

Ingredients

2 lbs. frozen hashbrowns (thawed) 1/2 cup melted butter 1 can cream of chicken soup 1/2 cup chopped onion 2 cups shredded cheddar cheese 1 tsp. salt 1/4 tsp pepper

Procedure

Preheat Oven to 350 degrees Defrost hashbrowns. Combine next 6 ingreedients, and mix (gently) Spray a 3 quart baking dish with butter flavored Pam. Put mixture into baking dish, cover with foil and bake for 35 minutes. Remove foil and bake 10 minutes, or, until done.

LUBY’S GERMAN CHOCOLATE PIE

1 1/2 cups granulated sugar
2 tablespoons all-purpose flour
2 tablespoons cornstarch
2 teaspoons unsweetened cocoa powder
2 tablespoons water
1 1/2 tablespoons melted butter
2 eggs
1 (12 ounce) can evaporated milk
3/4 cup flaked coconut
1/3 cup chopped pecans
1 teaspoon vanilla extract
1 recipe pastry for a 9-inch single crust pie

Preheat oven to 375 degrees F.

In a large bowl, combine the sugar, flour, cornstarch and cocoa. Add water and melted butter whisk until combined. Add the eggs one at a time, beating well after each one. Add the milk and beat until well blended. Stir in the coconut, pecans and vanilla extract. Pour batter into the pie shell. Bake for 45 minutes or until firm.

Black-Eyed Pea Broccoli-Cheese Soup

1 1/2 pounds broccoli, fresh
2 cups water
3/4 teaspoon salt
1/2 cup cornstarch mixed with 1 cup cold water
1 pint half-and-half
1 pound Velveeta
1/2 teaspoon pepper

Steam or boil broccoli until tender.

Place half-and-half and 2 cups water in top of double boiler. Add cheese, salt and pepper. Heat until cheese is melted. Add broccoli.

Mix cornstarch and water in small bowl. Stir into cheese mixture in double boiler and heat over simmering water until soup thickens.

Servings: 4

Carrabba's Italian Grill Stuffed Mushrooms Parmigiana

12 to 15 large mushrooms
2 tablespoons butter
1 medium onion, chopped finely
2 ounces diced pepperoni
1/4 cup finely chopped green pepper
1 small clove garlic, minced
1/2 cup finely crushed Ritz crackers, about 12 crackers
3 tablespoons grated Parmesan
1 tablespoon chopped parsley
1/2 teaspoon seasoned salt
1/4 teaspoon dried oregano
1/3 cup chicken broth

Preheat oven to 325 degrees F.

Wash mushrooms and remove stems. Finely chop stems and reserve.

In a large skillet, melt butter and cook onion, pepperoni, green pepper, garlic and chopped mushroom stems until tender but not brown. Add crackers, parmesan, parsley, salt, oregano and a dash of pepper, and mix well. Spoon mixture into mushroom caps, heaping tops. In a shallow baking pan with 1/4-inch water covering bottom of pan, place stuffed mushrooms. Bake uncovered about 25 minutes until heated thoroughly.

Furr's Cafeteria Billionaire Pie

1 can sweetened condensed milk
1 large carton nondairy whipped topping
1 (20 ounce) can crushed pineapple, drained
1 can cherry pie filling
1/2 cup chopped pecans
2 graham cracker crusts

Blend condensed milk and whipped topping together. Add drained pineapple, cherry pie filling and pecans. Mix well. Pour into pie crusts and refrigerate until completely chilled. May be topped with whipped cream and cherries. Makes two pies.

Pizza Hut Original Pan Pizza Dough

1 1/3 cups warm water (105 degrees F)
1/4 cup nonfat dry milk
1/2 teaspoon salt
4 cups flour
1 tablespoon granulated sugar
1 package dry yeast
2 tablespoons vegetable oil (for dough)
9 ounces vegetable oil (3 ounces per pan)
Butter flavored Pam

Put yeast, sugar, salt, and dry milk in a large (2 quart.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes.

Divide dough into three balls. In three 9-inch cake pans, put 3 ounces of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9-inch circle. Place in cake pans.

Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.