The Chefs Black Book

Red Lobster Cheese Biscuits

1 cup Milk
1/3 cup Mayo
1 tablespoon Sugar -- or
3 packages Sweet & Low
2 cups Self-rising flour
1/4 cup Kraft's American cheese -- grate
Liquid margarine
Garlic powder
Kraft American Cheese food

Combine milk, Mayo, sugar and flour. Beat with mixer at high speed, not
quite 1 minute until smooth and completely combined. Remove beaters. Use
rubber spatula to streak the dough with 1/4c cheese food. Drop batter
equally between 10 paper-lined muffin wells. Drizzle top of each with ts
liquid margarine and dust each with a little garlic powder plus 1 scant ts
additional cheese food. Bake 350~ 25 to 30 minutes or until golden brown
and tripled in size. Cool in pan on racks for 30 minutes. Add only enough
flour so batter drops from spoon.

RED LOBSTER BBQ SAUCE

1/2 c Chunky-style Prego sauce
1/2 c Del Monte Ketchup
1 tb Dijon mustard
1 tb Vinegar
1/8 ts Dry mustard
1 t Chili powder
Combine thoroughly and refrigerate, tightly covered,
to use within 90 days
or freeze to thaw and use within 1 year. Serve with
chicken sandwich.

Red Lobster Cheesecake

Filling:

16 oz Cream cheese
8 oz Sour cream
2 large Eggs
2 tbsp Butter
2 tbsp Cornstarch
1 cup Sugar
1 tsp Vanilla
Cookie crumbs

Crust:

10 oz Package Lorna Doone cookies - crushed
¼ lb Butter - melted
¼ cup Sugar
1 Envelope Knox unflavored gelatin

Mix crumbs with butter, sugar and gelatin. Pat out evenly
over bottom of greased 9" springform pam. Bake at 350°F
exactly 8 minutes. Beat with electric mixer cream cheese,
sour cream, eggs, butter, cornstarch, sugar and vanilla.
When the filling is perfectly smooth and creamy pour into crust.
Return to 350°F oven and bake 30 to 35 minutes or until a knife
inserted comes out clean. Cool in pan on rack 20 minutes before
releasing springform from the cake. Cool another 20 minutes
before cutting. Sprinkle top with cookie crumbs.

Red Lobster® Cheddar Bay Crab Bake®

Ahoy. Here's a cool clone for a pizza-shaped adaptation
of Red Lobster's famous Cheddar Bay Biscuits, with a
little crab thrown in. If you like those tender, cheesy
biscuits that come with every meal at Red Lobster, then
you'll surely like this new recipe. Plus, it's a cinch
to make. I suggest you use fresh crabmeat as they do in
the restaurants, but if it's only the canned stuff you
have available, no problem. You'll still be able to enjoy
the taste of Red Lobster's appetizer, without having to
leave a tip.

2 cups Bisquick baking mix
1 3/4 cup finely shredded cheddar cheese
2/3 cups milk
2 tablespoons butter, melted and divided
1/4 teaspoon garlic powder
1/2 teaspoon fine parsley flakes
1/3 cup crab meat (fresh or canned lump)

1. Preheat oven to 450 degrees.
2. Combine baking mix, 1 cup of the cheddar cheese, milk,
and 1 half of the melted butter in a medium bowl. Mix by
hand until well-combined.
3. Pat out the dough into circle approximately 8 inches in
diameter, with a slight lip around the edge, like a pizza crust.
4. Sprinkle the parsley over the top of the dough. Be sure
the dried parsley flakes are crushed fine. You can easily
crush the flakes in a small bowl with your thumb and forefinger.
5. Sprinkle the crab over the top of the dough.
6. Sprinkle the remaining cheese over the crab. Don’t go all
of the way to the edge of the dough – leave a margin of a
half-inch or so around the edge.
7. Bake for 14-16 minutes or until the cheese on top begins
to slightly brown.
8. Combine the remaining butter with the garlic powder and
brush it over the top of the bake as soon as it comes out of
the oven. Slice it like a pizza into 8 pieces and serve hot.
Makes 8 pieces

RED LOBSTER EASY CHEESECAKE

Crust

1 pk Lorna Doone cookies -- (10
Ounces) crush
1/4 lb Butter -- melted
1/4 c Sugar
1 Env Knox unflavored gelatin
FILLING-----
16 oz Cream cheese -- room temp
8 oz Sour cream
2 lg Eggs
2 tb Butter
2 tb Cornstarch
1 c Sugar
1 t Vanilla

Crushed cookie crumbs --
For
CRUST-Mix crumbs with butter, sugar and gelatin. Pat
out evenly over bottom of greased 9" springform pam.
Bake at 350~ exactly 8 minutes. FILLING-Beat with
electric mixer cream cheese, sour cream, eggs, butter,
cornstarch, sugar and vanilla. When the filling is
perfectly smooth and creamy pour into crust. Return to
350~ oven and bake 30 to 35 minutes or until a knife
inserted comes out clean. Cool in pan on rack 20
minutes before releasing springform from the cake.
Cool another 20 minutes before cutting. Sprinkle top
with cookie crumbs.

RED LOBSTER GARLIC CHEESE BISCUITS (LIGHT)

2 c Minus 1 T flour
1 tb Plus 2 tsp baking powder
1/2 ts Baking soda
1 Pinch salt
3 tb Stick margarine, chilled
3/4 c Low fat (1.5%) buttermilk
1 1/2 oz Sharp cheddar cheese, grated
1/4 ts Garlic powder

1. Preheat oven to 450F. Line baking sheet with
parchment or waxed paper; spray with nonstick cooking
spray.
2. In a medium bowl, sift together the flour, baking
powder, soda and salt. Add 2 tablespoons of the
margarine and blend with pastry cutter until mixture
resembles coarse crumbs. Add buttermilk and cheese;
combine with fork, handling dough as little as
possible. Drop by spoonfuls onto prepared baking
sheet; bake until lightly browned, about 8-10 minutes.
3. While biscuits are baking, in a small microwavable
bowl, add remaining tablespoon margarine; microwave on
high until margarine is melted. Stir in garlic powder;
set aside.
4. When biscuits are done, remove from oven and brush
margarine mixture evenly over the warm biscuits.
Remove from baking sheet and serve immediately.
Serving (1 biscuit) equals 3/4 fat, 1 1/4 bread, 15
calories. Per serving 83 calories, 2 gm pro, 9 gm
carb, 4 gm fat, 338 mg sodium, 4 mg chol, 0 gm fib.

RED LOBSTER CREAMY CAESAR DRESSING

3/4 c Bottled Italian dressing
1 tb Parmesan -- grated
1 tb Sugar
1/3 c Mayo
1 t Anchovy paste -- or
Soy sauce
Combine all with wire whisk. Keep refrigerated. Use in
a week.

RED LOBSTER SWEET AND SOUR SAUCE

1 cn Tomato paste -- (6 ounces)
2 tb Lemon juice
2 tb Dijon mustard
2 tb Horseradish cream sauce
Mix all ingredients together well. Refrigerate,
tightly covered, to serve as an accompaniment to
marinated chicken or with shrimp as a cocktail sauce.

RED LOBSTER TARTAR SAUCE

1/2 c Kraft's mayo
1/4 c Sweet pickle relish
2 tb Miracle whip salad dressing
1 tb Sugar
1/2 ts Dry minced parsley
1/4 ts Onion powder
Mix all and stor in the fridge.

Red Lobster® Tartar Sauce

Here's a clone for that dollop of sweet, creamy goodness that
comes alongside your fish entree at the world's largest seafood
chain. I've received many e-mail requests for this one, and
there have been several versions posted on the TSR Message
Board. I think you'll find this never-before-revealed clone
recipe gives you a quick and tasty sauce that has the look
and flavor of the real thing. Use the sauce to dress up your
next home-cooked fish platter or as a spread on a variety of
sandwiches.

1/2 cup mayonnaise
1 1/2 tablespoons finely minced onion
1 tablespoon sweet pickle relish
1 1/2 teaspoons shredded & chopped carrot (bits the size of rice)
1 1/2 teaspoons sugar
1. Combine all ingredients in a small bowl.
2. Cover and chill.
Makes 4 servings.

Red Lobster Trout Vera Cruz

Yield: 1 servings

Marinade:

1/4 c Black olives; slice
1/4 c Green olives; slice
1/2 c Olive oil
1/2 c White wine
1 ts Oregano
Trout fillets
1/2 c Onion; chop
1/2 c Green pepper; chop
1/2 c Tomatoes; chop
Mix marinade and let sit 5 minutes. Brush fish with
butter, salt and pepper and place in a baking pan.
Pour marinade over and bake at 350~ for 20 to 25
minutes.

Red Lobster® Bacon-Wrapped Stuffed Shrimp

It's shrimp, it's bacon, it's cheese; what's not to like?
It's one of the latest tasty appetizers on the Red Lobster
menu, and now you can dupe it at home. Find some large shrimp,
a wooden skewer, and cook the bacon about halfway to done before
you begin. Mix up a clone of Red Lobster's top secret seasoning
and the cilantro-ranch dipping sauce, and you're minutes away
from scarfing down a delectable dish that's meant to be a teaser
for what's to come. Looks like you'd better make the main coarse
a real doozy.

Seasoning

1/4 teaspoon salt
1/4 teaspoon paprika
dash ground black pepper
dash cayenne pepper
dash allspice
Dipping Sauce
1/3 cup ranch dressing
1/4 teaspoon dried cilantro
(or 1/2 teaspoon fresh minced cilantro)
5 pieces bacon
5 large shrimp
3 slices fresh jalapeno
1 ounce pepper jack cheese
Open the shrimp, put a jalapeno slice in there, a chunk of
cheese on top, and wrap it all up with bacon.
When skewering, be sure to face all the shrimp the right direction
-- like a tight little Rockettes kick line.

1. Preheat oven to broil.
2. Make the seasoning blend by combining the ingredients in a small
bowl. Set this aside.
3. Make the dipping sauce by combining the ranch dressing with
cilantro in a medium bowl.
4. Cook the bacon in a frying pan over medium/high heat, but don't
cook it all the way to crispy. You want undercooked bacon that,
when cool, will easily wrap around the shrimp. Cook the bacon about
3 minutes per side, and don't let it brown. When the bacon is done
lay it on paper towels to drain and cool.
5. Shell the shrimp, leaving the last segment of the shell and the
tail. Remove the dark vein from the back of the shrimp, and then
cut down into the back of the shrimp, without cutting all the way
through, so that the shrimp is nearly butterflied open. This will
make a pocket for the pepper and cheese.
6. Pour 1 cup of water into a small bowl. Add the shrimp and jalapeno
peppers and microwave for 60 to 90 seconds. Shrimp should be starting to firm up and change color. Immediately pour the water out of the bowl, remove the jalapeno slices and pour cold water over the shrimp. Place the the shrimp and jalapeno pepper slices onto paper towels to drain off excess water.
7. Build the appetizer by cutting the jalapeno slices in half and
removing the seeds. You should now have 6 jalapeno slices -- you'll
need 5 of these. Place one slice into the slit on the back of a shrimp. Cut an inch-long chunk of cheese (about 1/4-inch thick), and place it on the jalapeno slice. Wrap a piece of bacon around the shrimp, starting where the cheese is. Start wrapping with the thinnest end of the bacon. Go 1 1/2 times around the shrimp and then cut of the excess bacon and slide a skewer through the shrimp, starting with the end where the cheese is and piercing the cut end of the bacon on the other side. Repeat with the remaining shrimp and slide them onto the skewer with the tails facing the same direction.
8. Put the skewer onto a baking sheet or broiler pan and sprinkle
a very light coating of the seasoning blend over the shrimp, then
broil for 3 to 4 minutes or until the bacon begins to brown and
the cheese begins to ooze. Serve over a bed of rice if desired.
Feed the left over bacon pieces to the dog while you scarf out
on the shrimp.
Serves 2 as an appetizer.

RED LOBSTER CAESAR DRESSING W/VARIATIONS

1/4 c Mayo
1/4 c Bottled Hidden Valley Ranch
1/4 c Wish bone Italian Dressing
1 tb White vinegar
1 tb Water

Combine all ingredients with wire whisk until
perfectly smooth and creamy. GREEK DRESSING-Add 1/4 ts
cumin powder, whisking well. CREAMY CAESAR-Add 1
ts anchovy paste or 1 tb soy sauce and 2 tb sour
cream. Refrigerate dressing tightly covered to use in
30 days. Do not freeze.

Red Lobster Shrimp Scampi

1 C. White Wine
1/2 C. unsalted Butter do not use Margarine
3 Tbsp. minced Garlic
1 lb. Shrimp, peeled and devined
Bake at 350 degree oven for about 6 to 7 minutes.
Be carefull not to overcook the Shrimp. The shrimp are
done when they turn pink.
Thanks to Gregm former Red Lobster Chef.

CLAM CHOWDER (RED LOBSTER)

1 qt Clam juice
1 c Non-fat dry milk powder
2/3 c Flour
1 cn Chicken broth -- (14
Ounces)
2 Ribs celery -- chop fine
1 tb Dry minced onion
1 cn Clams -- (10 ounces) minced
Well
1 pn Dry parsley flakes
2 Baked potatoes -- cook,
Peel Crumbled

In blender put clam juice, milk powder and flour,
blending smooth. Pour into 2-1/2 qt saucepan and stir
in chicken broth, stirring constantly on medium-high
heat until thick andsmooth. Turn heat to low. Stir in
celery, onions, clams, parsley and potatoes. Keep on
low heat up to an hour and season with salt and
pepper. Freezes well.