Razzle Dazzle Restaurant Recipes
#11
  Re: (...)
geez, what a fun site this is!! I only got thru the 'A's and copied 5 or 6 recipes.

Doesn't this sound off the wall and tasty?

A Different Pointe of View Serrano Mango Salsa and Southwest Chicken Spread
For Serrano Mango Salsa:
1 mango, diced
1/2 C. red onion, diced
1 serrano chile, seeded and finely diced
juice of 1 lime
salt to taste

For Southwest Chicken Spread:
1 C. cream cheese
1 15-oz. can of black beans, well drained
3 green onions, thinly sliced
2 T. sunflower seeds, roasted and salted, plus extra for garnish
1 C. sour cream
1 C. chicken, cooked and chopped
2 T. cilantro, chopped

For serrano mango salsa:
Combine ingredients in medium bowl and chill briefly.
Makes 1-1/2 cups.

For southwest chicken spread:
Spread cream cheese on dinner-size serving plate. Top with black beans, onion and sunflower seeds. Spread on sour cream. Sprinkle with chicken, cilantro and extra sunflower seeds, if desired. Serve with crackers.
Makes 4 cups.

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and this one - I've never done a lemon/lime combination pie - not to be a food snob, but I'd probably sub for a couple of these ingredients, but it does sound good!

Aud-Mar Supper Club Lemon-Lime High Pie
1 1/2 C. graham cracker crumbs
1/2 C. sugar
1/2 C. butter, melted
2 packages (8 oz. each) cream cheese, room temperature (divided)
2 cans (14 oz. each) sweetened condensed milk (divided)
1/3 C. bottled lemon juice
Few drops yellow food coloring
1 tub (8 oz.) whipped topping, thawed (divided)
1/3 C. bottled lime juice
Few drops green food coloring
Additional whipped topping for garnish
Lemon and lime slices for garnish

Preheat Line is overdrawn oven to 350°F. To make crust, combine cracker crumbs, sugar and butter. Press into 9-inch pie pan. Bake in preheated oven 5 minutes. Cool.

To make lemon layer:
With electric mixer at high speed, beat 1 package cream cheese in bowl. While beating add 1 can of sweetened condensed milk, lemon juice, then food coloring. Fold in 4 ounces whipped topping. Spoon into cooled shell.

To make lime layer:
Beat remaining package of cream cheese with milk, lime juice, green food coloring and remaining whipped topping as above.

Spread Line is overdrawn over lemon layer; filling will be mounded well over top of pie pan. Chill about 2 hours. Garnish with additional whipped topping and lemon and lime slices.
Makes 10 servings.

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and...

AZ's Apricot Mustard
1/2 C. sliced shallots
1 scant t. canola oil
2 T. minced ginger
1/2 t. crushed red pepper flakes
2 T. each gold and black mustard seeds, optional
2 C. dried apricots
1 C. chicken stock
1 C. orange juice
1/2 C. champagne vinegar
2 T. Coleman English mustard or other mustard powder
1/2 C. Dijon mustard
1/2 C. whole grain mustard

In a saucepan, brown shallots in the oil. Add ginger and red pepper flakes. Add mustard seeds, if using, and cook until they start to pop. Add dried apricots, stock, juice and vinegar. Lower heat and simmer for an hour, or until apricots are very soft. Remove from heat; puree.

Meanwhile, in a small bowl, mix together the mustard powder and water. Reserve.

Fold all three mustards into the apricot puree. Spread will keep up to a month refrigerated. Before using, thin with a little water, if needed.

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I could get in trouble on this site!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#12
  Re: Razzle Dazzle Restaurant Recipes by cjs (geez, what a fun sit...)
They all sound good. Thanks Jean!

What would you sub on the pie? Fresh juice over bottled? Or leave out the food coloring?
Maryann

"Drink your tea slowly and reverently..."
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#13
  Re: Razzle Dazzle Restaurant Recipes by cjs (geez, what a fun sit...)
Oh wow! I think I'll be riding with Bob today - what fun I'll have burning up the broadband card in the laptop! Whoopee!

They even have some recipes from El Torito that we've been wanting!!!! Thanks Jean!
You only live once . . . but if you do it right once should be enough!
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#14
  Re: Razzle Dazzle Restaurant Recipes by cjs (geez, what a fun sit...)
Great site! Thanks. They have California Pizza kitchens Chicken Tequila Fettuccini and their Thai Chicken Pizza. Those are the two things I order when I go there.
Erin
Mom to three wonderful 7th graders!
The time is flying by.
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#15
  Re: Re: Razzle Dazzle Restaurant Recipes by esgunn (Great site! Thanks....)
Never heard of this restaurant - but these sure look yummy!

Mader's Reuben Rolls

3/4 cup Thousand Island dressing
1/4 cup Dusseldorf mustard
2 tablespoons wine vinegar
1 teaspoon plus 1/4 cup minced onion (divided)
1 teaspoon minced garlic
Dash of Worcestershire sauce
Dash of hot pepper sauce
8 ounces corned beef (ground or shredded)
6 ounces shredded Swiss cheese
1/2 cup sauerkraut, rinsed and drained
12 to 15 egg roll wrappers
Vegetable oil

Make dipping sauce by combining dressing, mustard, vinegar, 1 teaspoon minced onion, the garlic, Worcestershire sauce and hot pepper sauce. Set aside.

To make rolls: Combine corned beef, cheese, sauerkraut and remaining 1/4 cup onion and mix well. Place about 2 tablespoons of the mixture in the center of an egg roll wrapper. Roll up as directed on package, sealing edges with a little water.

Deep-fry rolls in 2 to 3 inches of vegetable oil, heated to 325 to 350 degrees, until golden brown, about 3 to 4 minutes, turning to brown evenly. When done, remove from oil with slotted spoon and drain on paper towel. Serve with dipping sauce.

Makes 12 to 15 rolls.

Source: Mader's German Restaurant, 1037 N. Old World 3rd St. Milwaukee, WS. and JS Online
Erin
Mom to three wonderful 7th graders!
The time is flying by.
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#16
  Re: Re: Razzle Dazzle Restaurant Recipes by esgunn (Never heard of this ...)
We be in trouble now!!

Maryann, I'm thinking the food coloring doesn't bother me much, but I would use fresh whipped cream for sure. And probably fresh limes and lemons or a portion of fresh...

I gave the pie recipe to friends who were here this a.m. and he's going to make it for all of us next week when we get together. So, I won't bother making it until we try it then. It sure does sound good.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#17
  Re: Re: Razzle Dazzle Restaurant Recipes by cjs (We be in trouble now...)
Wow, Jean! I'm going to be all over those - especially the salsa and spread!
If blueberry muffins have blueberries in them, what do vegan muffins have?
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#18
  Re: Re: Razzle Dazzle Restaurant Recipes by labradors (Wow, Jean! I'm goin...)
Yes, Labs a completely different take on 7 layer dip - the Mexican one.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#19
  Re: Razzle Dazzle Restaurant Recipes by cjs (geez, what a fun sit...)
Would you give us a link to the website? Really sounds great!!
"He who sups with the devil should have a. long spoon".
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#20
  Re: Re: Razzle Dazzle Restaurant Recipes by Old Bay (Would you give us a ...)
Here it is: Razzle Dazzle Restaurant Recipes
Erin
Mom to three wonderful 7th graders!
The time is flying by.
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