Cookbook Restaurant Recipes: Denny’s Moons Over My Hammy

Denny’s Moons Over Hammy is a hearty breakfast sandwich that is a popular menu item at Denny’s. This hearty sandwhich features grilled ham, two different types of cheese and sourdough bread, what could be better. I hate to say how many times I have ordered this sandwich at Denny’s. I love this hearty sandwich, and I really hate a full parking lot. On the weekends I have been known to make this copycat restaurant recipe at home.

Denny’s Moons Over My Hammy

Yield: 1 sandwich.
2 slices sourdough bread
6 slices deli sliced ham (thin)
2 slices American processed cheese
2 slices Swiss processed cheese
2 large eggs
2 tablespoons softened butter
1 tablespoon milk

Crack two eggs into a small bowl and add one tablespoon of milk and mix together well. Place ham in a heated skillet, and brown on each side, for one to two minutes. Set ham aside. Add 1 teaspoon of butter to skillet, and pour scrambled eggs into pan. Cook eggs until done. It is best to not stir the eggs very much, and to cook them more like an omlete. When eggs are done, set aside.

Build sandwich by buttering one slice of bread, and putting buttered side down into the skillet, then add two slices of American processed cheese, then the eggs, then ham, the Swiss cheese, top with the remaining slice of sourdough bread, and butter the top piece of bread. Cook on low to low-medium heat for 1 to 2 minutes on each side or until the bread is toasted brown. Cut sandwich in half when serving.

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Cookbook Restaurant Recipes: Olive Garden Hot Artichoke Dip

Cookbook Restaurant Recipes: Olive Garden Hot Artichoke Dip

Olive Garden Hot Artichoke dip is the perfect food to bring to a party. This is a favorite dip at the Olive Garden, featuring a variety of cheeses, artichokes, spinach and so much more.† Well, after so many requests for this one, I had to go ahead and try this dip for myself. Quite honestly, this was as wonderful as so many of ya’ll suggested. This dish has become a party favorite at my house, it is easy to make, and tastes so good.

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Olive Garden Hot Artichoke Dip

1 8 ounce package light creem cheese (I like the texture better, but regular is fine)

1 14 ounce can Progresso artichoke hearts, drained and coarsely chopped

1/2 cup chopped spinach (frozen or steamed) 1/4 cup mayonnaise (do not use Miracle Whip)

1/4 cup Parmesan cheese

1/4 cup romano cheese (or you can use all parmesan)

1 clove garlic, finely minced

1/2 tsp. dried basil (or 1 Tbsp. fresh basil)

1/4 cup grated mozzarella cheese

1/4 tsp. garlic salt salt and pepper to taste

Allow cream cheese to come to room temperature. Cream together mayonnaise, Parmesan cheese, romano cheese, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts and spinach (be careful to drain this well) and mix until blended. Store in a container until you are ready to use. Spray a pie pan with Pam, pour in dip, and top with cheese. Bake at 350 degrees for 25 minutes or until the top is browned. Serve with toasted bread.

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Cookbook Restaurant Recipes: Olive Garden Stuffed Mushrooms

Cookbook Restaurant Recipes: Olive Garden Stuffed Mushrooms

Olive Garden Stuffed Mushrooms some of the best known stuffed mushrooms. These stuffed mushrooms have been on the menu at the Olive Garden for many years now. You can make these at home for much less than at the restaurant. They are easy to make, and you can make as many as you want.

Olive Garden Stuffed Mushrooms

8 – 12 Fresh Mushrooms
1 6 ounce can of clams, drained and finely minced (save 1/4 cup of clam juice for stuffing)
1 green onion, chopped fine (about 1 tablespoon)
1 egg, beaten
1/2 teaspoon minced garlic
1/8 teaspoon garlic salt
1/2 cup Italian bread crumbs
1 tsp. oregano leaves
1 tablespoon melted butter (cooled)
2 tablespoons finely grated Parmesan cheese
1 tablespoon finely grated Romano cheese
2 tablespoons finely grated mozzarella cheese (for stuffing)
1/4 cup finely grated mozzarella cheese (for garnish)
1/4 cup melted butter
Wash mushrooms and remove stems, pat dry. Save stems for another recipe. In a mixing bowl, place clams, onions, garlic salt, minced garlic, soft butter and oregano. Mix thoroughly. Add Italian bread crumbs, egg, and clam juice and blend. Stir cheeses in clam stuffing and mix well.
Place clam mixture inside mushroom cavity and slightly mound clam mixture. You should be able to stuff between 8 and 12 mushrooms depending on the size of mushrooms.
Place mushrooms in lightly oiled baking dish. Pour melted butter over mushrooms. Cover and place in a preheated oven at 350 degrees for about 35 and 40 minutes. Remove cover, sprinkle freshly grated mozzarella cheese on top of the mushrooms and pop them back in the oven just until the cheese melts slightly. Garnish with freshly diced parsley.

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Cookbook Restaurant Recipes: TGI Friday’s Nine Layer Dip

Cookbook Restaurant Recipes: TGI Friday’s Nine Layer Dip

So if there is a required dip for a tailgate event during football season, this is it.  This is bean dip brought to a new level: refried beans, bacon, cheese, taco seasoning, tomatoes, green onions, and so much more.  This is easy to put together and has all of the best ingredients that Mexican food has to offer.

TGI Friday’s Nine Layer Dip

• 2 strips lean bacon
• 1 16 ounce can plain refried beans
• 1/2 cup sour cream
• 1/2 teaspoon taco seasoning
• 3/4 cup shredded cheddar cheese
• 3/4 cup guacamole (frozen or prepared is fine)
• 1/3 cup diced tomatoes (about 1 romano tomato)
• 1 tablespoon finely chopped fresh cilantro
• 2 tablespoons sliced black olives
• 2 tablespoons finely sliced green onions

Cookbook Restaurant Recipes: Chili’s Presidente Margarita

Cookbook Restaurant Recipes: Chili’s Presidente Margarita

If you make margaritas at home, you don’t have to designate a driver.  Enjoy a Chilis Presidente Margarita at home with our free recipe.

Chilis Presidente Margarita

1 1/4 oz. Sauza Commemorativo Tequila
1/2 oz. Prezidente Brandy
1/2 oz. Cointreau
3 oz. sour mix
splash lime juice

Serve over ice with salt.

Makes 1 drink

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Cookbook Restaurant Recipes: Outback Steakhouse Bloomin Onion

We hate to confess years ago we ordered these and Aussie Fries for dinner. Not the healthiest dinner, but if you are looking to impress your guests, you can prepare this dish at home; this way you can make extra and enjoy all you like.

Outback Steakhouse Bloomin Onion

1/3 cup cornstarch
1 and 1/2 cup flour
2 teaspoon minced garlic
2 teaspoon paprika
1 teaspoon salt
2 teaspoon pepper
12 ounce beer
4 Vidalia or Texas sweet onion

SEASONED FLOUR:
2 cups flour
4 teaspoon paprika
2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper

Combine and mix well.

Mix cornstarch, flour, and seasonings until well blended. Add beer and mix well. Cut about 3/4″ off top of onion and peel. Cut into onion 12 to 16 vertical wedges, but do not cut through bottom root end. Remove about 1″ of petals from the center of the onion. You may want to separate the onion petals slightly, but do not do this too much or you will destroy the onion. Dip onion in seasoned flour; remove excess by shaking. Separate petals to coat thoroughly with batter. Dip in batter. Dip in flour mixture again. Gently place in fryer basket and deep-fry at 375 to 400 degrees for 1 and 1/2 minutes. Turn over and fry an additional 1 and 1/2 minutes. Drain on paper towels. Place onion upright in a shallow bowl and remove center core with circular cutter or apple corer. Serve hot with Creamy Chili Sauce.

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Cookbook Restaurant Recipes: Olive Garden Toasted Ravioli

Cookbook Restaurant Recipes: Olive Garden Toasted Ravioli

Olive Garden Toasted Ravioli is a dish that is loved by so many people. You can make these easily at home by using a package of ravioli. We like to use other types of ravioli for this dish. We have found this to be a great appetizer for you to make for a party, it is inexpensive, and it makes you look like you went all out for the occasion.

Olive Garden Toasted Ravioli

16 oz. package of meat-filled ravioli (fresh or frozen–thaw first if frozen)
2 eggs, beaten
1/4 cup water
1 teaspoon garlic salt
1 cup flour
1 cup plain bread crumbs
1 teaspoon Italian seasoning
Mix water with eggs and beat well; set aside. Mix Italian seasonings and garlic salt with the bread crumbs and set aside.
Measure flour in bowl and set aside.
Heat vegetable oil in deep fryer or skillet to 350 degrees for deep frying.
Dip ravioli in flour, then in the egg wash, then in bread crumbs and carefully place in hot oil. Fry until golden. Remove from oil and drain. Serve with your favorite marinara sauce.

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Cookbook Restaurant Recipes Applebees Quesadillas

Cookbook Restaurant Recipes Applebees Quesadillas

No one can match the taste of Applebee’s Quesadillas. This CopyKat version of their quesadillas comes pretty close. Be sure to serve with your favorite guacamole and sour cream.

Applebee’s Quesadillas

Yield: 1 serving.

2 Slices of Lean Bacon (sliced into 1/2″ pieces)
2 Flour Tortilla Shells (8″ diameter)
Softened Butter (softened for lightly spreading on tortilla shells)
1 Tbsp. Pico de Gallo
1/4 C. Shredded Colby/Monterey Jack Cheese
Sour Cream
Guacamole
Picante Sauce

Slice bacon and fry until bacon starts to turn crisp but not hard and brittle. Remove from pan, drain bacon and set aside. Spread butter lightly on one side of the flour tortilla shell. Place buttered side of shell down, into a non-stick fry pan that has been preheated on medium heat. Sprinkle 2 tablespoons of bacon over entire shell, then add 1 Tbs. Pico de Gallo, and 1/4 cup shredded Colby/Monterey Jack cheese over the bacon. Place the second flour shell on top of fixings, buttered side up. Cook for about one – two minutes just long enough to heat the inside ingredients and then carefully flip the quesadilla on the other side and finish cooking. The quesadilla should be heated through but not browned. Remove quesadilla and place on a serving dish and cut into individual triangle serving pieces. Serve quesadillas with your favorite guacamole sour cream, and Picante sauce.

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Cookbook Restaurant Recipes Hooter’s Hot Wing Sauce

Cookbook Restaurant Recipes Hooter’s Hot Wing Sauce

Hooters Chicken wing sauce is a wonderful wing sauce. While you may have to provide you own Hooter’s girls, you can make Hooters Chicken Wing Sauce just like the restaurant does.  When your wings are done, coat them in this sauce and serve.

Hooters Chicken Wing Sauce

Yield: approximately 2 1/2  cups of hot wing sauce.

1 1/2 cups butter (3 sticks Butter, softened)
1/2 cup + 2 tablespoons Tabasco sauce
3 tablespoons brown sugar
3/4 teaspoon paprika
3/4 teaspoon salt
1 tablespoon balsamic vinegar
3/8 teaspoon cayenne pepper
2 tablespoons chili sauce
Mix all ingredients together. This will store well in the refrigerator for up to two weeks. Serve this with the Hooter’s Hot Wings.

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Cookbook Restaurant Recipes: Hooter’s Hot Wings

Cookbook Restaurant Recipes: Hooter’s Hot Wings

Hooters hot wings make a different kind of hot wing than you normally find.  Hooters hot wings are battered.  Most hot wing recipes simply fry the wings. But, by adding this crispy batter to the Hooters hot wings, the outside of the wing gives you more flavor and more crunchy bits!

Hooters hot Wings

Yield: 4 to 6 servings.
4 1/2 – 5 pounds chicken wings (cut into drumettes and flappers)
2 cups whole wheat flour
1 cup all purpose flour
2 1/2 teaspoons salt
1 teaspoon paprika
1/4 teaspoons cayenne pepper
Hooters Hot sauce

In a large mixing bowl, mix flours, salt, paprika and cayenne pepper together, and blend well. Cut chicken wings into drumettes and flappers. Wash and drain chicken. Coat chicken in flour mixture; refrigerate chicken wings for 90 minutes.
When ready to deep fry chicken wings, heat oil to 375 degrees. Place chicken pieces in hot oil, but do not crowd. Fry chicken wings until golden brown. Remove from oil and drain. When all wings have been fried, place in a large bowl. Add Hot Sauce mixture and mix completely. Use a fork or tongs to place chicken pieces on a serving platter. Serve immediately and with lots of paper towels.

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