recipes

Brown Derby’s Original Cobb Salad

Brown Derby’s Original Cobb Salad

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Ingredients

  • ½ head of lettuce
  • ½ bunch watercress
  • 1 small bunch chicory
  • ½ head romaine
  • 2 medium tomatoes peeled
  • 2 breasts of boiled roasting chicken
  • 6 strips crisp bacon
  • 1 avocado
  • 3 hard-cooked eggs
  • 2 tablespoons chopped chives
  • ½ cup Roquefort cheese crumbled imported
  • 1 cup Brown Derby Old-Fashioned French Dressing See recipe

Instructions

  • Cut finely lettuce, watercress, chicory and romaine and arrange in salad bowl.
  • Cut tomatoes in half, remove seeds, dice finely, and arrange over top of chopped greens.
  • Dice breasts of chicken and arrange over top of chopped greens.
  • Chop bacon finely and sprinkle over the salad.
  • Cut avocado in small pieces and arrange around the edge of the salad.
  • Decorate the salad by sprinkling over the top the chopped eggs, chopped chives, and grated cheese.
  • Just before serving mix the salad thoroughly with French Dressing.
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Course Salad

Boston Market Meatloaf

Boston Market Meatloaf

Portions:4 servings
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Ingredients

  • 1 cup tomato sauce
  • 1 ½ tablespoons Kraft original barbecue sauce
  • 1 tablespoon granulated sugar
  • 1 ½ pounds ground sirloin 10% fat
  • 6 tablespoons all-purpose flour
  • ¾ teaspoon salt
  • ½ teaspoon onion powder
  • ¼ teaspoon ground black pepper
  • dash garlic powder

Instructions

  • Preheat oven to 400 degrees.
  • Combine the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat.
  • Heat the mixture until it begins to bubble, stirring often, then remove it from the heat.
  • In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat.
  • Use a large wooden spoon or your hands to work the sauce into the meat until it is very well combined.
  • Combine the remaining ingredients with the ground sirloin– flour, salt, onion powder and ground pepper.
  • Use the wooden spoon or your hands to work the spices and flour into the meat.
  • Load the meat into a loaf pan (preferably a meatloaf pan with two sections which allows the fat to drain, but if you don't have one of those a regular loaf pan will work).
  • Wrap foil over the pan and place it into the oven for 30 minutes.
  • After 30 minutes, take the meatloaf from the oven, remove the foil and, if you aren't using a meatloaf pan, drain the fat.
  • Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan.
  • This will help to cook the center of the meatloaf.
  • Pour the remaining 2 tablespoons of sauce over the top of the meatloaf, in a stream down the center.
  • Don't spread the sauce.
  • Place the meatloaf back into the oven, uncovered, for 25-30 minutes or until it is done.
  • Remove and allow it to cool for a few minutes before serving.
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Course Meat
Cuisine American

Boston Market Chicken

Boston Market Chicken

Portions:4 servings
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Ingredients

  • ¼ cup canola oil
  • 1 Tbl. honey
  • 1 Tbl. lime juice
  • ¼ tsp. paprika
  • 4 chicken breast halves washed and patted dry

Instructions

  • Preheat oven to 400 degrees.
  • In a small bowl, combine canola oil, honey, lime juice, and paprika.
  • Place chicken, skin side up, in a 7X11 inch baking dish.
  • Apply mixture to chicken pieces in a single layer.
  • Bake in oven for 35-40 minutes, basting every 8-10 minutes, until well browned and juices run clear when you cut into the thickest part of the chicken.
  • Remove from oven.
  • Cover with foil for 15 minutes.
  • This softens the chicken and keeps it hot until served.
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Course Poultry

Boboli Pizza Crust

Boboli Pizza Crust

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Ingredients

  • 1 pk Dry Yeast
  • ¼ cup Water
  • 2 ¼ cups Warm water
  • 6 tb Olive oil + extra for pans
  • 6 cups Flour
  • 1 ts Salt

Instructions

  • Dissolve yeast in warm water (105F is perfect).
  • Let it sit for two minutes.
  • Add the rest of the ingedients and mix well.
  • Turn out onto board and knead for ten minutes.
  • Place back in bowl covered with a damp towel and let rise 30 to 40 minutes.
  • Divide dough into 3 parts and place in 3 olive-oiled pie pans.
  • Dimple dough with fingers.
  • Place on top the following mixture:
  • Coarse sea (or Kosher) salt, fresh ground pepper, chopped rosemary and thyme.
  • If herbs are dried, soak them in water for 10 minutes and then pat dry on paper towels.
  • Let rise 50 to 60 minutes.
  • Bake at 350 degrees F for 25 minutes.
  • May dip in olive oil.
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Course Pizza

Black Eyed Pea’s Broccoli-Cheese Soup

Black Eyed Pea’s Broccoli-Cheese Soup

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Ingredients

  • 1 ½ Pounds broccoli fresh
  • 2 Cups water
  • ¾ Teaspoon salt
  • ½ Cup Cornstarch Mix With 1 Cup Cold Water
  • 1 Pint half and half
  • 1 Pound Velveeta
  • ½ Teaspoon pepper

Instructions

  • Steam or boil broccoli until tender.
  • Place half-and-half and 2 cups water in top of double boiler.
  • Add cheese, salt and pepper. Heat until cheese is melted.
  • Add broccoli. Mix cornstarch and water in small bowl.
  • Stir into cheese mixture in double boiler and heat over simmering water until soup thickens.
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Course Soup

Black Angus Garlic Cheese Bread

Black Angus Garlic Cheese Bread

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Ingredients

  • 1 loaf french bread
  • ½ cup butter
  • 1 cup shredded jack cheese
  • 1 cup shredded asiago cheese
  • 1 cup mayonnaise
  • 1 bunch green onions chopped
  • 2 cloves garlic pureed

Instructions

  • Split french bread loaf into halves horizontally.
  • Mix butter, cheeses, mayonnaise, green onions and garlic in a bowl, blending well.
  • Spread the cut side of bread with spread.
  • Bake at 350 degrees for 7 minutes, then place under broiler about 3 minutes longer.
  • Cut into slices and serve.
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Course Bread

Bisquick

bisquick

Bisquick

Portions:10 cups
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Ingredients

  • 8 Cups Flour
  • 1 ¼ Cups Nonfat Dry Milk Powder
  • ¼ Cup Baking Powder
  • 1 Tablespoon Salt
  • 2 Cups Shortening

Instructions

  • Combine flour, milk, baking powder, and salt in a very large bowl.
  • Cut in shortening until it resembles coarse cornmeal.
  • Store in tightlyclosed covered container in a cool place.
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Course Coockies / Biscuit

Bennigan’s Onion Soup

Bennigan's Onion Soup

Bennigan’s Onion Soup

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Ingredients

  • ½ pound Firm white onions — sliced
  • ¼ cup Butter
  • 2 tablespoons Corn oil
  • 3 tablespoons Flour
  • 1 quart Chicken broth
  • 1 quart Beef broth
  • 8 slices French bread
  • Swiss cheese — shredded
  • Parmesan — grated

Instructions

  • Saute onions in butter and oil until onions are transparent, but not well browned.
  • When tender, turn heat to lowest point and sprinkle with flour, stirring vigorously.
  • Pour into Dutch oven and stir in broths.
  • Heat thoroughly and divide among 8 oven-proof bowls.
  • Mix equal parts of cheese to smooth paste and spread over bread.
  • Float a slice of bread atop each serving.
  • Place all bowls on oven rack 4" from broiler heat and broil until cheese melts.
  • Serve at once.

Notes / Tips / Wine Advice:

Leftover soup freezes well up to 6 months.
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Course Soup

Bennigan’s Hot Bacon Dressing

Bennigan’s Hot Bacon Dressing

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Ingredients

  • 2 ounces Bacon grease
  • ¼ pound Red onion dice fine
  • 2 cups Water
  • ½ cup Honey
  • ½ cup Red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 ½ tablespoons Cornstarch
  • 1 tablespoon Tabasco optional

Instructions

  • Place the bacon grease in a saucepan over medium-high heat.
  • Add the onions and saute until the onions start to blacken.
  • Whilethe onions are carmelizing, in a mixing bowl place the water,honey, pepper sauce, and red wine vinegar.
  • Using a wire whisk,mix the ingredients well.
  • mix the ingredients well.
  • Add the cornstarch and whisk well.
  • After the onions havecarmelized, add the Dijon mustard to the onions and stir together with a rubber spatula.
  • Add the water, vinegar, pepper sauce honey and cornstarch to the mustard and onions and mix.
  • Continue stirring until mix thickens and comes to a boil.
  • Remove from heat and store in refigerator until needed.
  • To reheat use a double boiler.
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Course Dressing