Tomato Cream Sauce-Cheesecake Factory Copycat

Ingredients:

 2 Tablespoons Olive Oil

2 Tablespoons Butter

1 whole Medium Onion, Finely Diced

4 cloves Garlic, Minced

2 cans (15 Ounce Each) Tomato Sauce 

Salt And Pepper, to taste

Cayenne Pepper, to taste

Garlic seasoning , to taste

Thyme , to taste

Oregano , to taste

Basil, to taste

Dash Of Sugar (more To Taste)

1 cup Heavy Cream

Grated Romano Cheese, To Taste

1-1/2 pound Angel Hair

Directions:

     Cook pasta according to package directions.

Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper,sugar and additional seasonings to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.

Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Serve over pasta.

Mini Meatloaf Recipe

Ingredients:

1 Egg

3/4 C Milk

1 C Shredded Sharp Cheddar Cheese

1/2 C Quick Cooking Oats

1 t Salt

1 lb Ground Beef

2/3 C Ketchup

1/4 C Brown Sugar

1 1/2 t Mustard

Directions:

Preheat oven to 350. In a large bowl combine the egg, milk,cheese, oats and salt. Add the ground beef; mix well and form into eight small loaves.  Place them on a rack inside a roasting pan ( this prevents them from being greasy in the pan). 

In a small combine remaining ingredients and spread a little over each loaf. (repeat this process halfway through the cook time)

Bake, uncovered for 45 minutes.

* You can bake them in a 9x13 pan if you do not have a rack. 

Chicken Tortellini Soup

Ingredients:

2 C Diced or Shredded Chicken (Cooked)

1 (14.5 Ounce) Can Chicken Broth

1 9 Ounce Package Refrigerator Tortellini

2 (10.5 Ounce) Cans Cream of Chicken

2 C Half-n-Half

1 1/2 C Frozen Chopped Spinach, Thawed and Drained

Season to Taste:

Thyme

Pepper

Salt

Onion Powder

Garlic Powder

Red Pepper Flake

Poultry Seasoning

Directions:

Cook tortellini according to directions on package until firm to the bite, drain and set aside.

In a pot mix together, chicken broth, cream of chicken, half-n-half bring to a boil. Reduce heat and add remaining ingredients and seasonings to taste. Simmer for 10 minutes.  Serve with toasted garlic bread if desired.

*If you want a thinner consistency you can add extra chicken broth until you are happy with it. Be sure to check seasonings after thinning it down. 

Triple Dipped Fried Chicken

Ingredients

Original recipe makes 6 servings

·        

3 cups all-purpose flour

·        

1 1/2 tablespoons garlic salt

·        

1 tablespoon ground black pepper

·        

1 tablespoon paprika

·        

1/2 teaspoon poultry seasoning

·          

·        

1 1/3 cups all-purpose flour

·        

1 teaspoon salt

·        

1/4 teaspoon ground black pepper

·        

2 egg yolks, beaten

·        

1 1/2 cups beer or water

·          

·        

1 quart vegetable oil for frying

·        

1 (3 pound) whole chicken, cut into pieces

Directions

1.   In one medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black pepper, paprika and poultry seasoning. In a separate bowl, stir together 1 1/3 cups flour, salt, 1/4 teaspoon pepper, egg yolks and beer. You may need to thin with additional beer if the batter is too thick.

2.   Heat the oil in a deep-fryer to 350 degrees F (175 degrees C). Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more.

3.   Carefully place the chicken pieces in the hot oil. Fry for 15 to 18 minutes, or until well browned. Smaller pieces will not take as long. Large pieces may take longer. Remove and drain on paper towels before serving.

http://allrecipes.com/recipe/triple-dipped-fried-chicken/

Basic Crepe Recipe

Ingredients 

Original recipe makes 8 crepes

·        

1 cup all-purpose flour

·        

2 eggs

·        

1/2 cup milk

·        

1/2 cup water

·        

1/4 teaspoon salt

·        

2 tablespoons butter, melted

Directions

1.   In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

2.   Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

3.   Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Uncle Dans Potato Bread

Mix together:
1 1/2 C 120 Degrees (Potato Water) (russet potatoes)
2/3 C Sugar
1 1/2 tsp salt

Sprinkle in until Dissolved:
1 Pkg Rapid Rise Yeast (2 1/4 tsp)

Add:
2 eggs
2/3 C soft shortening

Mix in until elastic:
1 C lukewarm mashed potatoes (1 large potato)
7-7 1/2  C Flour

Place in refrigerator immediately. Wait at least 2 hours before baking. Shape into rolls, cover, let rise 1 1/2-2 hours.

Bake at 400 for 12-15 minutes

*dough will keep in fridge for 5 days
*punch down occasionally
*when storing, grease pan and top of dough. Cover with wax paper, keep a damp cloth on top of that.

Strawberry Cream Cheese Cobbler

1 stick ( 1/2 cup) butter
1 egg, lightly beaten
1 cup milk
1 cup all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 quarts whole strawberries, capped and washed
4 ounces cream cheese, cut in small pieces

Preheat oven to 350 degrees. Melt butter and pour into a 9-by-13-inch glass baking dish. In a small bowl, mix together the egg, milk, flour, sugar, baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir.

Add the strawberries, arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling. (Crust rises up and around the fruit, but fruit will still peek out of top.)