Here are some delightful recipes for your enjoyment! Some are authentic, straight from the kitchens of various restaurants. Others are "copies" of restaurant dishes. Credit is given where known.
Bennigan's Baked Monte Cristo Sandwich
-- Kitchen Link
4 1 oz slices swiss cheese
4 1 oz slices cooked turkey
8 slices firm white bread
3 eggs
2/3 cup milk
1 packet dry onion soup mix
3 tablespoons butter or margarine
dijon mustard for dipping sauce
Place 1 slice of cheese and 1 slice of turkey on each of 4 bread slices. In pie
plate beat eggs, milk, and dry soup mix until well blended. dip each sandwich
into egg mixture, spooning onion pieces onto bread. Make sure all egg mixture is
used. Place butter in 10 x 15 inch jelly roll pan. Set in preheated 450 degree
oven a couple of minutes to melt butter. Carefully place sandwiches in pan and
drizzle any remaining egg mixture over them. Bake 5 minutes. Carefully turn
sandwiches and continue baking until golden brown. Serve with dijon mustard
dipping sauce. Dijon mustard dipping sauce: 1/2 cup sour cream 2 tbsp. milk 1
tbsp. dijon mustard Mix well and then chill until ready to serve.
Disneyland Hotel Monorail Cafe Gingerbread Mickey
1/4 c. unsalted butter
1/2 c. brown sugar
1/2 c. dark molasses
3 1/2 c. flour
1 t. baking soda
1/2 t. cloves, ground
1 t. cinnamon
3 t. ginger, ground
1/2 t. salt
1/4 t. cardamom, ground
1/2 c. water
In a large mixing bowl, cream butter and brown sugar. Add dark molasses and blend until completely absorbed. Sift all dry ingredients together and add to butter mixture in thirds, alternating with water. Blend completely. Store dough, wrapped in plastic, in refrigerator until well-chilled. Preheat oven
to 350 degrees. Grease cookie sheet. Roll dough on a lightly floured surface and cut into desired shapes. Bake on cookie sheet for 8-10 minutes, depending on size. Cool on a wire rack. Cookies can be decorated before baking with nuts and candies, or when cool with royal icing.
Ritz Grill Chicken Charleston
-- BEST RECIPES FROM THE LOS ANGELES TIMES, by Betsy Balsley
Serves 6.
12 chicken breast halves -- skinned
1/2 c. extra-virgin olive oil
1/4 cup rosemary
salt and black pepper
6 tablespoons dry white wine
2 shallots -- minced
1/2 cup butter
2 medium lemons -- juiced
1/4 cup chopped italian parsley
Brush the chicken breasts with olive oil and sprinkle with rosemary. Season with salt and pepper. Place under a hot broiler or on a hot grill and cook 3 to 4 minutes, or until just cooked.
Combine the white wine and shallots in a saucepan and cook over high heat until liquid is reduced by half. Add the butter, lemon juice, parsley, and salt and pepper to taste. When butter is partially melted, remove from the heat and beat to thicken slightly. Pour some of the sauce over the chicken breasts and serve the remainder with the chicken.