Top 3 Red Lobster Recipes

!±8± Top 3 Red Lobster Recipes

Red Lobster Cheese Biscuits
2 cups Bisquick
2/3 cup milk
1/4 teaspoon garlic powder
1/2 cup shredded sharp cheddar cheese
1/4 cup butter
1/2 teaspoon garlic powder
1/4 teaspoon Old Bay Seasoning
1/4 teaspoon kosher salt
1/2 teaspoon parsley flakes

Heat oven to 450.
Mix Bisquick, garlic powder, milk and cheese until well blended.
Drop dough by spoonfuls onto ungreased cookie sheet.
Bake 8-10 minutes.
Combine butter, garlic powder, old bay, parsley and salt.
Melt in microwave for 20 seconds.

Red Lobster Shrimp Alfredo
Ingredients:
1/3 cup olive oil
3 cloves garlic, minced
1 pound shrimp, peeled, deveined and remove tails
2/3 cup clam juice or chicken broth
1/3 cup dry white wine
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
2 tablespoons each lemon juice and chopped parsley
1/4 teaspoon each dried basil leaves and dried oregano leaves, crushed
1 package linguine pasta (8 ounce size) cooked and drained

Directions:

Heat oil in large skillet over medium-high heat. Add garlic; reduce heat to low. Simmer until garlic is tender. Add shrimp in same skillet and cook over medium-low heat until opaque. Remove; reserve liquid in pan. Add clam juice (I use the chicken broth when I'm out of clam juice); bring to a boil. Add wine; cook over medium-high heat 3 minutes, stirring constantly. Reduce heat to low; add cream, stirring constantly. Add cheese; stir until smooth. Cook until thickened. Add shrimp to sauce. Heat through. Add remaining except linguine. Pour over linguine in large bowl; toss gently to coat. Serve with additional grated Parmesan cheese, if desired.

Red Lobster Shrimp Scampi
1 cup white wine
1/2 cup unsalted butter, do not use margarine
3 teaspoons minced garlic
1 lb shrimp, peeled and deveined

Bake at 350-degree oven for about 6 to 7 minutes.
Be careful not to overcook the Shrimp.
The shrimp is done when it has turned pink.

Top 3 Red Lobster Recipes

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Betty's Butter Sticks Recipe

!±8± Betty's Butter Sticks Recipe

In this video, Betty demonstrates how to make Butter Sticks. These are crackers that can be used for any purpose where you would use a butter cracker. They are quick and easy to make, being composed of butter, biscuit baking mix, and water. Ingredients: 1/3 cup butter 2 cups biscuit baking mix (Bisquick is a common choice; I used Pioneer brand.) 1/2 cup cold water (I used ice-cold water.) Melt 1/3 cup butter in a 13-inch by 9-inch by 2-inch baking pan. using a fork, stir 2 cups biscuit baking mix and 1/2 cup cold water together in a large mixing bowl. Form dough into a ball, and place it on a floured board. Knead five times. Roll dough into a rectangle with a floured rolling pin. The rolled dough should be about 1/4-inch thick, and about 8 inches wide. Cut the dough lengthwise in half. Cut each half into crosswise strips, each about 4 inches long and 3/4-inch wide. Dip each strip into melted butter in the baking pan. Be sure that both sides of the strip are coated with butter. Arrange strips in pan. Bake at 425 degrees for about 10 minutes, or until golden. These Butter Sticks have a crisp-chewy texture, and a delicious flavor. I served mine with a Hearts of Palm Salad--which I will be uploading tomorrow! I hope you enjoy the Butter Sticks! --Betty :)

Betty's Butter Sticks Recipe

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The 5 Gallon Bucket Food Storage Project - Part 3-B

!±8± The 5 Gallon Bucket Food Storage Project - Part 3-B

This is the conclusion of the third phase of the long term food storage project with 5 gallon buckets. Today we add dehydrated vegetables to the mix. All the vegetables in this video were dehydrated with an 9-tray Excalibur dehydrator. Make sure to watch Part 3-A first of this video won't make a lot of sense.

The 5 Gallon Bucket Food Storage Project - Part 3-B

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How to Cook Chicken: Quick & Easy Chicken Recipes for Dinner

!±8± How to Cook Chicken: Quick & Easy Chicken Recipes for Dinner

bit.ly How to Cook Chicken: Quick & Easy Chicken Recipes for Dinner Everyone loves chicken right? Not only is it healthy and reasonably priced, it's also versatile enough that you can serve it frequently by preparing it a variety of ways. Professional chef Cricket Azima for the Betty Crocker kitchens reveals two of her favorite chicken dinner recipes that are bound to become your family's favorites too. Recipes: Ultimate Chicken Fingers 2/3 cup Original Bisquick® mix ½ cup grated Parmesan cheese ½ teaspoon salt or Garlic salt ½ teaspoon paprika 3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips 1 egg, slightly beaten 3 tablespoons butter or margarine, melted 1. Heat oven to 450ºF. Line cookie sheet with foil; spray with cooking spray. 2. Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken. 3. Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center. Makes 4 servings ---------------------------- Big-Batch Salsa Chicken Fiesta 2 1/3 cups Original Bisquick® mix ½ cup water 3 eggs 3 cups shredded Cheddar cheese (12 oz) 1 tablespoon vegetable oil 6 boneless skinless chicken breasts (about 1 3/4 lb), cut into 1/2-inch pieces 2 ½ cups Old El Paso® Thick 'n Chunky salsa 1. Heat oven to 400 ...

How to Cook Chicken: Quick & Easy Chicken Recipes for Dinner

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Camping Food Through The Eyes Of A Boy Scout

!±8± Camping Food Through The Eyes Of A Boy Scout

My son has been in scouts for about 3 years now and has advanced to the Star rank. Over all these years there is always the same problem when it comes to our monthly Troop camp outs. What to prepare. I'm an assistant leader and have furnished them with various camping food cookbooks but maybe it's just a boy thing. There adventure for the out doors does not carry over to the meal table.

Camping can be broken down into several types. Primitive ( or pioneering ) is just living off the land so food is what you make of it. But the 2 most common are tent, at a camp site, and hiking. Both these require different camping food preparation. At the campsite, you can not call yourself a true camper unless you have a Dutch oven. If you cant' cook it on a grill, you can cook cooking it a Dutch oven. Brown some sausage or bacon, add bell peppers and onions, stir in your eggs and instant breakfast. For lunch, use it heat some home made vegetable soup to go along side sandwiches. Dinner can consist of a hearty stew and fresh bread. Just cook some canned biscuits over a low campfire. You can even turn some canned peaches, Bisquick mix, sugar and cinnamon into a filling dessert with your Dutch oven.

Those on hiking trips don't have such versatility. They are pretty much limited to one light weight pot and one pan. All meat would want to be dehydrated. Fortunately, these packages can be found at any camping store and all over the internet. These pre-packaged meals have come a long way from the MRI's that people are used to. Many choices are available now a day. These are known as Retort packages and come in very handy for the winter time campers because they are as easy as dropping into boiling water and eating out of the pouch.

As a group we have planned several trips that require no cooking utensils at all. You would be surprised at how much camping food can be prepared with out all the extra 'tools'. Here is where aluminum foil becomes your best friend. It can be used to cook fresh fish, hamburgers, cinnamon apple treats, corn and many other vegetables. Cube up a piece of meat, add thinly cut vegetables, salt, pepper and a few tablespoons of water and stew is only 20 minutes away. Cooking like this requires that you cook in the hot coals around the edges of the fire it's self.

Food just tastes better when it's cooked outdoors. It's probably due to the fact by the time your done swimming, hiking and relaxing anything tastes good. Either way cooking outdoors does not need to be a chore. Camping is meant to be a treat for your self and meal time can be just as fun.

Many more camping related in sight, tips and rules can be found at my site Camping and More

Camping Food Through The Eyes Of A Boy Scout

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Copycat Recipes - Cracker Barrel Meatloaf

!±8± Copycat Recipes - Cracker Barrel Meatloaf

Often times, I'll eat in a restaurant and I'll enjoy a certain dish so much I'll want to duplicate the recipe at home. While often times my recipes will come out good, they are never quite as good as the restaurant version.

For those who like meatloaf, many have said the meatloaf served at Cracker Barrel is one of the best meatloaves ever. Those who have worked at Cracker Barrel say that the secret is in the bread crumbs. At the restaurant, they use their buttermilk biscuits in place of breadcrumbs. This will absolutely make a difference in the taste of the meatloaf.

What you might consider doing is making a batch of buttermilk biscuits and then using those in your meatloaf. It will help authenticate the taste of the restaurant recipe.

This recipe is enough for three loaves. It is perfect for small parties or even family potluck dinners.

10 pounds ground beef
30 ounces onion, chopped into 1/4-inch squares
1 pound diced green bell peppers
10 eggs
5 tablespoons salt
1 1/2 tablespoons pepper
1 1/2 quarts diced canned tomatoes
2 1/4 cups buttermilk biscuit crumbs or breadcrumbs.

This is one of those throw it all in a bowl and mix it up recipes. The restaurant uses a convection oven. Most home do not have a convection oven. I suggest cooking at about 350 degrees for about sixty minutes. After removing from the oven, invert each loaf to a cooling rack and spread a half cup of ketchup over each loaf. Cut and serve.

I did go to several sites to see if I could find a recipe for the biscuits. I found a few sites where people claiming to be Cracker Barrel employees listed the recipe. They all had the exact same recipe:

2 cups White Lily self-rising flour
1/3 cup shortening
2/3 cup buttermilk

It's just the three ingredients. Blend the flour and shortening together. Then add in the buttermilk. Mix for one minute, roll out and cut. Bake for eight minutes at 450 degrees. Once you take them out of the oven, brush with melted butter.

I have personally not used White Lily flour, so I wanted to find a recipe using products I've used before and I found what is being called a copycat recipe of the Cracker Barrel buttermilk biscuits:

2 ½ cups Bisquick
2 /3 cup buttermilk
1 teaspoon sugar
1 tablespoon melted butter

Mix the Bisquick, buttermilk and sugar together. Add the butter and mix until dough forms. Dust a board with flour and knead twenty times. Roll about ½ inch thick and cut into biscuits. Bake eight to ten minutes at 450 degrees. What was interesting was this recipe was very clear to not brush melted butter onto the biscuits after cooking.

Either way, the key seems to be in using crumbled buttermilk biscuits instead of bread crumbs when making the copy cat meatloaf recipe.

Copycat Recipes - Cracker Barrel Meatloaf

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