Top Secret Restaurant Recipes 2 (28 page)

one 8-ounce pkg. cream cheese,
softened
2 cups crabmeat (canned is fine)
¼ cup diced green onion
I tablespoon minced mild red chili
pepper
1 tablespoon mild green chili
pepper (Anaheim)
¼ teaspoon salt
¼ teaspoon ground white pepper
2 tablespoons shredded Parmesan
cheese

GARNISH

paprika

1 teaspoon minced fresh parsley

1. Preheat oven to broil.

2. Combine cream cheese with crab, green onion, chili peppers, salt and white pepper in a medium bowl. Stir well to combine.

3. Spread mixture into the bottom of an oven-safe dish. Use a wide dish for this so that the dip is only about an inch deep in the bottom.

4. Sprinkle Parmesan cheese over the surface of the dip.

5. Broil for 3 to 4 minutes or until cheese on top begins to brown.

6. Sprinkle paprika over the dip, followed by fresh minced parsley. Serve with tortilla chips or crackers for dipping.

I cup vegetable oil
2 large heads garlic
1 tablespoon dried parsley flakes
2 pounds king crab legs

ON THE SIDE

melted butter

1. Fill a large pot halfway with water. Add oil and bring to a boil. Crush all of the unpeeled garlic cloves with a mallet. When the water and oil comes to a boil add the garlic and parsley flakes and boil for 15 minutes.

2. Cut the crab legs in half so that they will fit into the pot. Use the handle end of a thin wooden spoon or nutcracker to poke several holes in the shell of each crab leg. This will allow the flavor of the garlic to seep into the crab. Lower the crab into the pot and boil for 5 to 6 minutes.

3. Remove crab legs and drain. Arrange one pound of crab on each plate. Serve with melted butter on the side.

BLEU CHEESE DRESSING

¾ cup mayonnaise
½ cup buttermilk
¼ cup crumbled bleu cheese
½ teaspoon granulated sugar
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
⅛ teaspoon onion powder
⅛ teaspoon salt

I head iceberg lettuce
I cup crumbled bleu cheese
1 cup diced tomato (1 large
tomato)

1. Use an electric mixer to combine all ingredients for bleu cheese dressing in a medium bowl.

2. Slice a head of iceberg lettuce into quarters through the stem end. Cut the stem off of the wedges and arrange each one on a plate.

3. Spoon about ¼ cup of bleu cheese dressing over each lettuce wedge.

4. Sprinkle ¼ cup of crumbled bleu cheese over the dressing.

5. Sprinkle ¼ cup of diced tomato over the top and serve.

4 sweet potatoes
vegetable oil
3 tablespoons granulated sugar
1 ½ teaspoons ground cinnamon
½ cup whipped butter

1. Preheat oven to 350 degrees. Rub a little oil on the skin of the sweet potato and bake it for 45 to 75 minutes (bigger sweet potatoes take longer to cook). When they are done, the outside will have darkened and the inside will be soft. You may see liquid from the sweet potato oozing out when it’s close to done.

2. As potatoes bake, combine sugar and cinnamon in a small bowl.

3. To serve, slice a sweet potato down the center. Add two tablespoons of whipped butter, and sprinkle some cinnamon/ sugar over the top.

1
pound
ground beef
1 diced onion
1 tablespoon diced fresh jalapeno
pepper
1 15-ounce can kidney beans with
liquid
1 14.5-ounce can peeled diced
tomatoes
I 8-ounce can tomato sauce
1 cup water
1 tablespoon apple cider vinegar
I teaspoon salt
1 teaspoon chili powder
¼ teaspoon garlic powder
1 bay leaf

GARNISH

grated Cheddar cheese
diced onion
canned whole jalapeno
chili peppers