Best Recipes - Olive Garden & Boston Market

Tremendous savings in the food budget can be made by cooking from scratch, compared to using pre-packaged, pre-processed convenience foods or eating at restaurants, even the cheapest and fastest ones. According to market research firms, there is a strong national trend of eating at home to save money...

Cooking at home for non-chefs who are all thumbs in the kitchen is easy -- if the recipes are easy...

And the savings are incredible, too!

As Ron Douglas, Author of one of my favorite cookbooks, AMERICA'S MOST WANTED RECIPES, says, "Of course, there's nothing wrong with spending money on top-class, mouth watering food which gets everyone salivating and craving for more... But what if you could cook these killer dishes on demand, from your very own kitchen whenever you felt like it -- make anyone, your friends or family, go all wild and gaga over your food at the next bash, party or gathering -- these dishes for a fee and start earning good money simply by following the surefire instructions in this recipe book..."

In the early 1970s, the Red Lobster had become the leader among seafood and casual dining restaurants. "Our biggest competition back then was the kitchen stove," said Joe Lee, a key member of that early crew who later went on to become CEO and chairman, leading the company through much of its growth.

As it reached more parts of the country, Red Lobster continually introduced guests to fresh dishes that quickly became favorites, with many guests getting their first taste of calamari, snow crab and Key lime pie there - not to mention the fact that it is where popcorn shrimp was invented.

Over the years, their passion for seafood and delicious experiences has kept Red Lobster evolving. Their menu has grown and changed with their guests' tastes and Red Lobster's ability to bring the best of the sea to their customer's table. The atmosphere has evolved to keep up with the times and to provide their guests a comfortable place to dine, enjoy and celebrate.

Here are the recipes for their most popular dishes:

***

--Red Lobster's Crab Au Gratin--

8 tablespoons (1 stick) butter

1/2 cup onion, minced

2 tablespoons all-purpose flour

1 cup milk, scalded

1/2 teaspoon salt

dash of white pepper

1/4 cup sherry

12 ounce crab meat

1 cup crackers, finely crumbled

1/2 cup cheddar cheese, finely grated

1) Crumble crackers between waxed paper with a rolling pin. Reserve just enough crumbs and cheese to top the casserole.

2) Melt 4 tablespoons of the butter in a large heavy skillet.

3) Add onion and saut for about 5 minutes or until golden.

4) Slowly add flour, stirring constantly over low heat.

5) When flour is blended, gradually add hot milk (scalded) and blend with a whip.

6) Continue stirring over low heat until the sauce begins to thicken.

7) Add salt, pepper, and sherry, and continue stirring in a bowl.

8) Mix crab meat, sauce, and the extra cracker crumbs and cheese.

9) Place in a lightly greased baking dish.

10) Sprinkle reserved cracker crumbs and cheese on the top of the casserole.

11) Dot the top with the remaining 4 tablespoons butter.

12) Bake uncovered at 350F for about 15 minutes or until the top is golden brown.

***

--Red Lobster's Shrimp Diablo--

3 lb. Large Uncooked Shrimp In the Shells (no heads)

Milk

1/2 lb. Unsalted Butter

1 Jar Kraft BBQ Sauce

1/2 Cup Ketchup

1 Tablespoon Fresh Ground Pepper

1/4 Cup Frank's Red Hot Sauce

Wash shrimp in cool water and remove heads if needed. Soak shrimp in milk overnight. Mix all sauce ingredients in a sauce pan and stir until boiling.

Remove from heat and refrigerate for at least four hours. Drain milk from shrimp, place them in a baking pan, and cover evenly with the sauce. Let stand 1 hour.

Bake uncovered in preheated oven (450F) for 15 minutes (less time for smaller shrimp).

***

--Red Lobster's Crab Stuffed Mushrooms--

1 pound fresh mushrooms, approximately 35-40

1/4 cup celery, finely chopped

2 tablespoons onion, finely chopped

2 tablespoons red bell pepper, finely chopped

1/2 pound crab claw meat

2 cups oyster crackers crushed

1/2 cup cheddar cheese, shredded

1/4 teaspoon garlic powder

1/2 teaspoon Old Bay Seasoning

1/4 teaspoon black pepper, ground

1/4 teaspoon salt

1 egg

1/2 cup water

6 white cheddar cheese, slices

1) Preheat oven to 400 degrees

2) Saute celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in the refrigerator

3) While vegetables cool, wash mushrooms and remove stems

4) Set caps to the side and finely chop half of the stems. Discard the other half of the stems or use elsewhere

5) Combine the sauteed vegetables, chopped mushroom stems, and all other ingredients (except cheese slices) and mix well

6) Place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each)

7) Spoon 1 teaspoon of stuffing into each mushroom

8) Cover with sliced cheese

9) Bake in oven for 12-15 minutes until cheese is lightly browned.

* * *

--Red Lobster Cheese Biscuits--

Dough:

1 1/4 lbs. Bisquik

3 Oz. freshly shredded cheddar cheese

11 Oz. cold water

Garlic Spread: 1/2 cup melted butter

1 teas. garlic powder

1/4 teas. salt

1/8 teas. onion powder

1/8 teas. dried parsley

To cold water, add Bisquik and cheese, blending in a mixing bowl. Mix until dough is firm.

Using a small scoop, place the dough on a baking pan lined with baking paper. Bake in 375 degree oven for 10 to 12 minutes or until golden brown. While biscuits bake, combine spread ingredients.

Brush baked biscuits with the garlic topping.

***

--Red Lobster's Cheesecake--

Crust:

10 oz. package Lorna doone cookies, crushed

1/4 lb. melted butter

1/4 cup sugar

1 envelope Knox gelatin

Filling:

16 oz. cream cheese

8 oz. sour cream

2 eggs 2 tablespoons butter

2 tablespoons cornstarch

1 cup sugar

1 teaspoon vanilla

crushed cookie crumbs for garnish

Crust; mix crumbs with butter, sugar, and gelatin. Pat out evenly over bottom of a greased 9" springform pan. Bake at 350, for exactly 8 min.

Filling; beat with electric mixer: cream cheese, sour cream, eggs, butter, cornstarch, sugar and vanilla.

When filling is perfectly smooth and creamy, pour into crust. Return to 350 oven and bake 30-35 min. or until knife inserted in the center comes out clean. Cool 20 min. before cutting. Sprinkle top with cookie crumbs.

***

To see hundreds of more Top Restaurant recipes you can do at home, check out Ron Douglas's best selling AMERICA'S MOST WANTED RECIPES.

***

--Brian Alan Burhoe

HOME COOKING: Olive Garden's's Best Recipes You Can Do At Home  by Brian Alan Burhoe

Olive Garden is a casual dining American restaurant chain specializing in Italian-American food.

The ambiance of Olive Garden restaurants seeks to replicate an old-world Italian style, utilizing foliage in their décor, stucco walls, and background music consisting of Italian themes.

And -- The food is great!

Olive Garden's Culinary Institute of Tuscany, located in the heart of Tuscany, Italy in a restored 11th century village, is where Olive Garden's chefs learn the secrets of great foods in Italy - like how to combine fresh ingredients - to create authentic Italian foods that you'll enjoy sharing with your family and friends. You can cook your favorites at home -- it's easy and only a fraction of the cost!

Go ahead!

Astound your family and friends with your culinary abilities!

--Olive Garden Lasagna--

Alfredo Sauce:

1/2 lb. sweet or salted butter

12 oz. heavy cream

Fresh ground white pepper

1 1/2 cups fresh Parmesan, grated

Ricotta Cheese Mix:

1 pint Ricotta cheese

2 oz. Romano, grated

3 oz. Mozzarella, shredded

2 tbls. green onions, sliced

2 teas. fresh parsley, chopped

1/2 teas. salt

1/8 teas. black pepper

1/4 teas. dried basil

1/4 teas. dried oregano

1 1/4 cups Alfredo sauce, cooled

Vegetable Mix:

4 cups broccoli florets

2 cups carrots, sliced 1/4"

4 cups fresh mushrooms, sliced 1/4"

2 cups red bell peppers, diced

1 cup green bell pepper, diced 1 cup yellow onion, diced

2 cups zucchini, sliced

Lasagna noodles

18 slices Mozzarella cheese, 1/2 oz. each

Lay out enough dry lasagna strips in a 9x13 pan to ensure you have enough to make 3 full layers, with very little overlap on each layer. Remove the dry strips and cook according to package instructions until barely "al dente" and drain.

ALFREDO SAUCE: Heat water to a boil in the bottom of a double boiler. Add butter, cream and pepper to the top pot and heat until butter is completely melted, then stir in Parmesan until melted and blended.

Remove top pot and set aside to cool. Divide the Olive Garden Lasagna 307 sauce into 2 equal portions. Refrigerate 1 portion for use later.

RICOTTA CHEESE MIX: Combine all ingredients in a bowl and blend thoroughly with a rubber spatula. Set aside at room temp.

VEGETABLES: Combine all veggies and mix well.

ASSEMBLY: Coat the bottom and sides of a 9x13 baking dish with vegetable spray. Lay out cooked lasagna strips (about 4) to cover entire bottom. Spread 1-1/4 c of the Ricotta mix evenly over the strips. Top with 8 c of veggie mix and spread out evenly. Lay out 9 of the mozzarella slices to cover the veggie layer. Repeat this layering. Top the second layer of mozzarella slices with lasagna strips and spread them evenly with 1-1/4 c ricotta cheese mix to finish.

COOKING: Spray a sheet of foil with vegetable spray and cover the baking dish tightly with the foil, sprayed side down. Bake in a preheated 375F oven for about an hour or until the internal temp is 165F. Remove from the oven and allow to sit for a few minutes, covered, before cutting and serving. Immediately prior to serving, heat the reserved portion of Alfredo Sauce and ladle the hot sauce over each slice of lasagna as it is served.

--Olive Garden Pasta Frittata--

12 Ounce spaghetti, cooked, cut into 2" pieces

3 Ounce green onions, sliced

3 Ounce thick bacon, cooked and chopped

vegetable spray or margarine

3 tblsp Fontina, shredded, heaping

Parmesan, grated

3 3/4 cup

FRITTATA BATTER: 6 Medium eggs

2 1/2 cups Half and half

5 Teaspoon cornstarch

1 dash nutmeg

Preheat oven to 350F.

FRITTATA BATTER: Beat eggs, half and half, cornstarch, salt and nutmeg thoroughly until all ingredients are completely blended. Blend the 2" spaghetti pieces, green onion rings and bacon pieces in a bowl until evenly mixed.

Coat a 1-1/2 qt round baking dish, including walls, with spray or margarine. Empty the spaghetti mixture into the baking dish and spread evenly. Add the frittata batter to cover the filling mix.

Bake in a 350~ oven for about 25 minutes until center is set. When center is set, cover the frittata evenly with the Fontina and bake until cheese is golden. Turn off the heat and open oven door. Let the frittata set in the open oven for 15 minutes for the batter to set more firmly and make removing from the dish easy. Before serving, sprinkle with Parmesan and cut into 4 wedges.

--Olive Garden Shrimp Primavera--

SAUCE:

6 tbsp. butter or margarine

1 tbsp. garlic, fresh, minced

1 oz. package Knorr Newburg Sauce Mix (or similar)

32 oz. crushed tomatoes, canned

1-1/2 tbsp. lemon juice, fresh

1/4 tsp. (or to taste) red pepper, crushed

1/2 tsp. basil, dry

1/4 tsp. marjoram, dry

1/2 tsp. black pepper

VEGETABLES:

1/2 lb. mushrooms, halved (or quartered if large)

1 cup green bell peppers, cut into 1" squares

1 cup red bell peppers, cut into 1" squares

1/2 cup yellow onion, cut into 1" squares

2 Tbsp. butter for sauting

PASTA:

1 lb. fresh Olive Garden Linguine (or quality dry pasta)

SHRIMP:

1 lb. medium to large fully cooked shrimp, thawed and drained Melt butter in 3-quart saucepan over medium heat. Add garlic and cook one minute. Add remaining spice and tomato ingredients, stir well and simmer for 10 minutes.

Meanwhile, in a large saute pan, melt 2 tbsp. butter. Saute vegetables about 3 minutes until crisp - tender. Add to the sauce and simmer 5 minutes more.

Cook pasta according to directions. When pasta is almost done, stir shrimp into sauce to heat through. Do not boil. Spoon Primavera over hot linguine. Pass Parmesan cheese.

--Olive Garden Capellini Pomodoro--

3 cloves Garlic, mince

2 pounds Plum tomatoes; seeded, diced

1 ounce Fresh basil leaves, minced

1/3 cup Extra virgin olive oil

3 ounces Parmesan cheese

12 ounces Dry angel hair pasta, cooked

1/4 teaspoon Pepper

Heat olive oil and add garlic; cook until it turns white. Add tomatoes and pepper and heat through, stirring constantly, about 2 to 3 minutes. Tomatoes should not lose their shape.

Remove from heat. Transfer hot, cooked pasta to large bowl. Toss pasta gently with tomato mixture, basil and half of Parmesan cheese.

Serve immediately and pass remaining Parmesan.

--Olive Garden Fettucine Alfredo--

8 ounces Cream cheese -- cut in bits

3/4 cup Parmesan cheese -- grated

1/2 cup Butter or margarine

1/2 cup Milk

8 ounces Fettuccine; cook -- drain

In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Leftovers freeze well.

--Olive Garden House Dressing--

8 ounces Paul Newman's Vinegar and Oil Dressing

1 clove garlic, peeled and minced

1/2 teaspoon Dried basil 1/2 teaspoon Dried oregano

3 packages Sweet and Low -- or 1 tablespoon Sugar

Put ingredients into the bottle of dressing and shake well. Refrigerate 24 hours before using.

--Olive Garden Tiramisu Dessert--

1 Sponge cake, (10 to 12 inch about 3" tall)

3 ounces Strong black coffee, or instant espresso

3 ounces Brandy or rum

1-1/2 pounds Cream cheese or mascarpone, room temperature

1-1/2 cups Superfine/powdered sugar

Unsweetened cocoa powder

Cut across middle of sponge cake forming two layers, each about 1 1/2 inches high.

Blend coffee and brandy. Sprinkle enough of mixture over bottom half of cake to flavor it strongly. Don't moisten cake too much or it may collapse on serving.

Beat room-temperature cheese and 1 cup sugar until sugar is completely dissolved and cheese is light and spreadable. Test for sweetness during beating, adding more sugar if needed.

Spread cut surface of bottom layer with half of the cheese mixture. Replace second layer and top this with remaining cheese mixture. Sprinkle top liberally with sifted cocoa.

Refrigerate cake for at least 2 hours before cutting and serving.

Brian Alan Burhoe

Buon appetito!

NEW ENGLAND SEAFOOD: How to Prepare a Complete Family-Favorite Home Cooked Meal by Brian Alan Burhoe

Quick, easy, inexpensive and a family-favorite: a New England Seafood Dinner adds style to your dining room. It's so easy to make -- and just Down East delicious.

Elegant and home-style at the same time, New England cooking is some of the best around.

Start with a fresh yummy chowder (a cup only, served with just a few salted crackers), continue with a stylish and delicious fish entree that the kids will talk about for days -- and finish off with a quick and fast traditional dessert and you have got:

***

A NEW ENGLAND SEAFOOD DINNER

***

--Boston Clam Chowder--

2 tablespoons butter

1 cup diced onion

1/2 cup diced celery 1/2 cup diced leeks

1/4 teaspoon chopped garlic

2 tablespoons flour 1 quart milk

1 cup clams in juice

1 cup diced potatoes

1 tablespoon salt

1/4 teaspoon white pepper

1 teaspoon dry thyme

1/2 cup heavy cream

1) In a soup pot, melt butter over medium heat. Add onion, celery, leeks and garlic. Saute for 3 minutes mixing often.

2) Remove from heat and add flour, mixing well.

3) Add milk and whisk vigorously.

4) Drain clams and add juice to soup.

5) Slowly bring to a boil, mixing often. Reduce heat to a simmer.

6) Add potatoes and seasonings, simmer 10 minutes.

7) Add clams and simmer 5 - 8 minutes.

8) Finish with heavy cream. Serve.

***

ENTREE: Fried Haddock & Down East Tartar Sauce served with Homestyle Onion Rings and Vermont Dill Potato Wedges

***

--Fried Haddock--

4 fresh haddock fillets, 6 oz. each

1 cup milk

1/8 teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon paprika

1 cup cornmeal

vegetable oil

In a shallow dish, mix together milk, salt, pepper, and paprika

. Dip pieces of fish in milk mixture. Roll fish in cornmeal and set pieces on waxed paper to dry. Heat 1 1/2 inches of vegetable oil to 350F. Deep fry fish, turning once, until golden brown.

(NOTE: Haddock can also be pan-fried, using less oil...)

Drain fish on paper towels and keep hot. Use the same oil for Onion Rings:

***

--Homestyle Onion Rings--

1 cup McCormick Golden Dipt Tempura batter mix

1/4 teaspoon onion powder

1/8 teaspoon ground black pepper

1/2 cup water

1/4 cup beer

1 extra large white onion, sliced 3/8" thick

6 cups vegetable oil in your deep frye

Preheat the deep fryer to 375F

Combine the tempura mix with the spices and liquid to make a batter using a fork. There will be some small lumps; don't worry about those.

Slice the onion, and separate all of the rings.

Dip the individual rings in the batter, and drop into the preheated oil. Deep fry 3-5 minutes until golden brown. Remove to a paper towel lined plate, salt lightly, and serve hot with fish dinner...

***

--Vermont Dill Potato Wedges--

7 or 8 new red potatoes

2 cloves garlic, minced fine

1/4 pound butter

1/2 tsp. salt

1/2 tsp. black pepper

1/2 tsp. celery salt

2 tsp. dried dill weed

Wash potatoes well and boil until barely soft. Drain, and cut potatoes in wedges. Melt 1 stick of butter, in large frying pan (use only real butter if possible) and saute garlic for about one minute.

Add potatoes and the rest of the seasonings. Pan-fry the potatoes until they are lightly brown.

***

--Down East Tartar Sauce--

(Prepare beforehand)

1/3 cup Miracle Whip Salad Dressing

2/3 cup Sour cream

1/4 cup Confectioner's Sugar

3 Tablespoons sweet white onion, chopped fine

2 Tablespoons sweet pickle relish from jar with the relish juice

3 Teaspoons carrot, chopped fine

1/4 Teaspoon salt

Chop the sweet white onion in food processor, put in small container and set aside. Chop carrot in food processor, and add to onion.

Mix in remaining ingredients and stir to blend thoroughly.

Do not use electric mixer. Refrigerate for at least 2 hours or overnight to let flavors blend.

***

--Colonial Carrot Cake--

2 1/2 Cup All-purpose flour

2 Tablespoon Baking soda

1/4 Teaspoon Salt 2 Teaspoon Cinnamon

1 Cup Light brown sugar, packed

1 Cup White sugar

1-1/2 Cup Butter, softened

3 Large Eggs

2 Teaspoon Pure vanilla extract

3 Cup Grated carrots

1/2 Cup Crushed pineapple, drained

1 Cup (6-oz.) raisins

1 Cup (4-oz.) chopped walnuts

16 Ounce Cream cheese, softened

1/2 Cup Salted butter, softened

1 Tablespoon Fresh lemon juice (about 1, large lemon)

2 Teaspoon Pure vanilla extract

3 Cup Confectioners' sugar

Preheat oven to 350-degrees. Grease and flour two 9-inch cake pans. In a large bowl stir together flour, baking soda, salt, cinnamon and sugars. Add butter, one egg and vanilla; blend with electric mixer on low speed.

Increase speed to medium and beat for 2 minutes. Scrape down sides of bowl. And remaining eggs, one at a time, beating 30 seconds after each addition. Add carrots, pineapple, raisins and walnuts. Blend on low until thoroughly combined. Pour batter into prepared pans and smooth the surface with a rubber spatula. Bake in center of oven for 60-70 minutes. Toothpick nserted into center should come out clean.

Cool in pans for 10 minutes. Then invert cakes on rack and cool to room temperature. TO PREPARE ICING: On a medium bowl with electic mixer on medium speed, beat cream cheese and butter until smooth add lemon juice and vanilla; beat until combined. Add sugar gradually, mixing on low until smooth.

TO ICE THE CARROT CAKE: Place one layer on a cake platter, and with a metal spatula spread icing over the top to form a thin filling. Place second layer over the first, rounded side up. Coat the top and sides of the cake evenly with remaining icing. Refrigerate 1 hour to set icing.

***

And you are serving an elegant New England Dinner that is every bit as fine as a restaurant meal -- but only a fraction of the cost. Serve this meal to your family and they'll brag about you for weeks. Serve it to friends and you'll get the reputation of a Top Chef!

***

*

Enjoy!

YOU CAN COOK: Easy Recipes for Incredible Family Meals  by Brian Alan Burhoe

"If  you can cook, money isn't a problem. If you can cook -- you can whip together a tasty, wholesome meal in a few minutes, that's cheaper than anything you can get at MacDonald's." --The Naked Chef

The other day, while shopping at the Mall, I overheard a mother tell her children, "C'mon. we're going to MacDonald's."

One of her children said, "I don't want to go to MacDonald's!"

To which she replied, "Well, we're going. I've got coupons."

With the current financial Recession, MacDonald's sales -- as well as those of other Fast Food Outlets -- have increased big time. Business is good -- it's just the fat-rich, nutrient-poor "product" that is not.

But any professional cook will tell you this: "You can prepare an easy, fast meal for your family that is nutritious, delicious -- and cheaper -- than any fast food meal out there."

Pro cooks will tell you that for years they've been hearing their kids' friends saying, "Wow! You're always having these fantastic meals at home -- how can you afford it?"

And the pro cook will reply, "Actually -- these meals are cheaper than any meal you can buy out there -- fast food joints -- TV dinners -- you name it."

IF YOU CAN COOK AT ALL -- YOU CAN CUT DOWN YOUR MEAL COSTS DRASTICALLY -- WHILE INCREASING THE NUTRITIONAL QUALITY... YOU CAN DO IT ALL!

I've been a pro cook for over 30 years, and I've been doing just that.

For you -- here are a few of my favourite easy recipes that have also been Kid Favourites:

***

--Mexican Shake & Bake Chicken--

1 Chicken, cut up

4 Cups Flour

2 Tsp. Cayenne Pepper

1 Cup Bran Flake Cereal (crushed)

2 Tbls. Parsley Flakes

2 Tsp. Garlic Powder

1 Tbls. Onion Powder

2 Tsp. Chili Powder

2 Tbls. Taco Seasoning

1 Tsp. Ground Pepper

1 Tsp. Curry Powder

1 Tsp. Basil

1 Tsp. Oregano

Mix together well. Preheat oven to 400F

Dredge the chicken pieces in above mix. Melt 1/4 cup butter in a shallow 9 x 12 baking pan. Place chicken skin side down and baste top with melted butter from the pan. Bake uncovered for 25 min. Turn skin side up, reduce heat to 350F and bake until tender; 30 - 35 minutes.

***

You can serve Mexican Shake & Bake Chicken with:

***

-- Red Chili Beans and Rice--

2 cups Uncle Ben's long grain rice (cooked)

1 - 16 oz. can Red chili beans in chili gravy

1 teas. Chili powder

1/4 teas. Cumin

Dash garlic salt

In saucepan, heat beans without letting them boil. Stir in chili powder, cumin and garlic salt. When piping hot, add warm rice and gently mix.

***

Serve the above two with nachos, and you've GONE MEXICAN!

***

--Top Chef's Beef Cabbage Soup--

1 lb lean ground beef

1/2 head medium cabbage, shredded or chopped

2 ribs of celery sliced

1 small bell pepper (cut up into small pieces)

1 medium onion diced

1 16 Ounce can kidney beans

1 28 oz. can tomatoes (cut up the tomatoes if whole)

4 beef bullion cubes

1/4 tsp. garlic power

1/4 tsp. garlic salt

salt and pepper to taste

Brown ground beef and drain. Add to ground beef remaining ingredients adding 28 oz. of water using the 28 oz. tomato can. Bring to boil and simmer for at least one hour or until veggies are tender.

***

-- Italian Fried Chicken--

4 lb. Chicken -- cut up

3 cups Self-rising flour

1 cup Cornstarch

3 tbl. Seasoned salt

2 tbl. Paprika

1 teas. Baking soda

1 pk. Italian Salad Dressing Mix Powder

1 pk. Onion Soup Mix -- (1 1/2 Ounces)

1 pk. Spaghetti sauce mix -- (1/2 Ounce)

3 tbl. Sugar

3 cups Corn flakes -- crushed

2 Eggs -- well beaten

1/4 cup Cold water

Combine first 9 ingredients in large bowl. Put the cornflakes into another bowl. Put eggs and water in a 3rd bowl. Put enough corn oil into a heavy roomy skillet to fill it 1" deep. Get it HOT! Grease a 9x12x2 baking pan. Set it aside. Preheat oven to 350~. Dip chicken pieces 1 piece at a time as follows: 1-Into dry coating mix. 2-Into egg and water mix. 3-Into corn flakes. 4-Briskly but briefly back into dry mix. 5-Drop into hot oil, skin-side-down and brown 3 to 4 minutes on medium high.

Turn and brown other side of each piece.

Don't crowd pieces during frying. Place in prepared pan in single layer, skin-side-up. Seal in foil, on 3 sides only, leaving 1 side loose for steam to escape. Bake at 350 for 35-40 minutes removing foil then to test tenderness of chicken. Allow to bake uncovered 5 minutes longer to crisp the coating. Serves 4. Leftovers refrigerate well up to 4 days. Do not freeze these leftovers. Leftover coating mix (1st 9 ingredients) can be stored at room temp in covered container up to 2 months.

***

Serve Top Chef's Beef Cabbage Soup or Italian Fried Chicken with hot Biscuits:

***

--Quick Down-East Biscuits--

4 Cups Bisquick

4 Ounce Sour Cream

1 Cup Club Soda (room temp)

1 Stick Margarine

Preheat oven to 375 degrees. Mix Bisquick, sour cream and club soda together. Pour onto floured surface and knead very lightly. Roll out to about 1/2" thickness and cut with cutter. Melt butter and pour half into a glass casserole dish. Place biscuits in dish and pour remaining butter over top of biscuits.

If you would like to use less butter, do not put butter in bottom of the pan; just pour a little over the top. Also, make sure that the club soda has never been refrigerated and still has a lot of fizz. Bake at 375 degrees for about 20-25 minutes or until golden brown.

***

The kids will say "Wow!"

***

It's easy.

If you don't have all of the ingredients at home, it's worth the initial expense getting them.

Those ingredients will save -- and so will you, because your family will be asking for more!

Enjoy!

Brian Alan Burhoe: The Complete Articles of Brian Alan Burhoe.