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Great Cookbook of Chain Restaurant Recipes

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  • Great Cookbook of Chain Restaurant Recipes

    If any one wants a copy of it pm me and I will email to you it is way to big to post on here- but here are some samples:

    Hooter's Buffalo Chicken Wings
    1/4 cup butter
    1/4 cup Crystal Louisiana Hot Sauce
    dash ground pepper
    dash garlic powder
    1/2 cup all−purpose flour
    1/4 teas. paprika
    1/4 teas. cayenne pepper
    1/4 teas. salt
    10 chicken wing pieces
    vegetable oil for frying
    Heat oil in a deep fryer to 375. You want just enough oil to cover the
    wings entirely; an inch or so deep at least.
    Combine the butter, hot sauce, ground pepper, and garlic powder in a
    small saucepan over low heat. Heat until the butter is melted and
    the ingredients are well−blended.
    Combine the flour, paprika, cayenne powder, and salt in a small bowl.
    If the wings are frozen, be sure to defrost and dry them. Put the wings
    in a large bowl and sprinkle the flour mixture over them, coating each
    wing evenly. Put the wings in the refrigerator 60−90 minutes.
    This will help the breading to stick to the wings when fried.
    Put all the wings in the hot oil and fry 10 to 15 minutes or until
    some parts of the wings begin to turn dark brown. Remove from the oil
    to a paper towel to drain. Don't let them sit too long, because you
    want to serve them hot. Quickly put the wings in a large bowl. Add the hot
    sauce and stir, coating all of the wings evenly.
    Serve with bleu cheese dressing and celery sticks on the side.
    Hooter's Buffalo Chicken Wings 206

    P.F. Chang's Lettuce Wraps
    8 dried shiitake mushrooms
    1 Teaspoon cornstarch
    2 Teaspoon dry sherry
    2 Teaspoon water
    salt and pepper
    1−1/2 pounds boneless, skinless chicken
    5 Tablespoon oil
    1 Teaspoon fresh minced ginger
    2 cloves garlic, minced
    2 green onions, minced
    2 small dried chilis, (optional)
    8 Ounce can bamboo shoots, minced
    8 Ounce can waterchestnuts, minced
    1 package cellophane Chinese rice noodles, prepared according to package
    Cooking Sauce:
    1 Tablespoon Hoisin sauce
    1 Tablespoon soy sauce
    1 Tablespoon dry sherry
    2 Tablespoon oyster sauce
    2 Tablespoon water
    1 tsp. sesame oil
    1 tsp. sugar
    2 tsp. cornstarch
    Iceburg lettuce "cups"
    Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and
    discard woody stems. Minces mushrooms. Set aside. Mix all ingredients for
    cooking sauce in bowl, and set aside. In medium bowl, combine cornstarch,
    sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken
    thoroughly. Stir in 1 tsp. oil and let sit 15 minutes to marinate. Heat wok
    or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and
    stir fry for about 3−4 minutes. Set aside. Add 2 TBSP oil to pan. Add
    ginger, garlic, chilies(if desired), and onion; stir fry about a minute or
    so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional
    2 minutes. Return chicken to pan. Add mixed cooking sauce to pan. Cook until
    thickened and hot. Break cooked cellophane noodles into small pieces, and
    cover bottom of serving dish with them. Then pour chicken mixture on top of
    noodles. Spoon into lettuce leaf and roll.
    P.F. Chang's Lettuce Wraps 330

  • #2
    I love those lettuce wraps, I should try making them myself

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    • #3
      These are great! Thx for sending.

      REP!!

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      • #4
        hey, anyone still have a copy of this?

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        • #5
          Originally posted by McBleed Orange and Blue View Post
          hey, anyone still have a copy of this?
          If you find a positive answer to this, please let us know here (or at least let me know). Thanks!

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