CopyKat Recipes » Bennigans

Bennigans’ Paddy O’ Punch – you can make this anytime at home with our recipe.

Stephanie — Thu, 14 May 2009 01:34:59 +0000

For those of you who have been wondering what the bartenders at Bennigan’s use to make the famous Paddy O’ Punch, search NO MORE!

4 oz Malibu Rum
2 oz Midori Melon
2 oz Blue Curacao
7 oz Pineapple Juice
7 oz Sour Mix

Pour contents in a huge, fishbowl-like glass over lots of ice. Garnish with pineapple slices, orange slices and cherries. Make sure you use the cool swords.

Thanks to April_Kitty for this recipe.

Bennigans’ Buffalo Chicken Sandwich – a favorite menu item, you can make at home.

Stephanie — Thu, 14 May 2009 01:33:18 +0000

You may need to make your own sandwich now, as there aren’t as many of Bennigans around now. Our recipe tastes just like the real thing.

Oil for frying
1/2 c. flour
1/2 tsp. salt
1/2 C. milk
1 b/s chicken breast
1 hamburger bun
1 leaf green leaf lettuce
2 tomato slices
1 red onion slice (if it’s strong, only use a few rings)
2 Tbsp. hot sauce
Bleu cheese dressing

Heat just enough oil to cover chicken (350°F). Stir together flour & salt. Pound chicken flat. Dip chicken in milk, then flour. Dip in milk again, then flour again. Refrigerate chicken for 10-15 min. Fry chicken in oil for 10 min. or til golden brown. Drain on paper towels. Toast or grill the face of the bun. Put chicken in a plastic bowl with a lid. Pour hot sauce in bowl, put lid on and shake gently to coat. Put chicken on bun and top with lettuce and tomato. Serve open face, with bleu cheese dressing on the side

Thanks to dgassett for this recipe.

Bennigan’s Hot Bacon Dressing – goes so well over fresh baby spinach and other greens.

Stephanie — Mon, 11 May 2009 01:42:30 +0000

Hot bacon dressing is a real treat. If you have never had Hot bacon dressing you have been missing out on something incredible. You can make this recipe up easily at home, and enjoy this salad anytime. While there may not be many Bennigan’s around anymore, you can have a salad that tastes just like theirs.

2 oz. Bacon grease
1/4 lb. Red Onion – finely diced
2 C. Water
1/2 C. Honey
1/2 C. Red wine vinegar
2 Tbsp. Dijon mustard
1/2 Tbsp. Cornstarch
1 Tbsp. Tabasco

Using the insides of the red onion, finely dice, 1/4 lb. Place the bacon grease in a saucepan over medium-high heat. Add the onions and sauté until the onions start to blacken. While the onions are caramelizing, in a mixing bowl place the water, honey and red wine vinegar. Using a wire whisk, mix the ingredients well. Add the cornstarch and whisk well. After the onions have caramelized, add the Dijon mustard to the onions and stir together with a rubber spatula. Add the water, vinegar, pepper, honey and cornstarch to the mustard and onions and mix. 9. Continue stirring until mix thickens and comes to a boil. Remove from heat and store in refrigerator until needed. Makes 1 qt. Note: To reheat use a double boiler. I put the Tabasco on the ingredient list if you like it. In different parts of the country Bennigan’s omits this ingredient

Bennigan’s Ale House Shrimp and Pasta – while many of the Bennigan’s are longer around you can still enjoy their menu items, we will show you how to make their Shrimp and Pasta at home.

Stephanie — Mon, 11 May 2009 00:14:20 +0000

Bennigan’s was known for many unique menu items. Their Ale House Shrimp and Pasta was one of them, we will show you how to make food that is a clone of theirs. You will think this recipe tastes just like their Ale House Shrimp and pasta. Red onions, mushrooms, garlic, pasta, along with Ale makes a hearty pasta dish.

12 oz. penne pasta
1 Tbsp. stick butter or margarine
1 12 oz package of mushrooms, thickly sliced
1 medium red onion, chopped
2 Tbsp. minced garlic
1/2 C. Irish brown ale
1 package of white sauce mix, whisked with 1 1/2 cups milk
1-pint cherry tomatoes, halved
1 1/2 LB raw medium shrimp, peeled and deveined
GARNISH: Chopped Scallions, Freshly grated Parmesan Cheese

1. Cook pasta as directed on package
2. Melt butter in a large skillet over medium heat. Add mushrooms and onions and cook, stirring occasionally, 8 minutes or until lightly browned and soft. Add garlic; cook, stirring, 1 minute until fragrant. Add ale, white sauce mixture
and tomatoes.
3. Bring to a boil and stir constantly until sauce thickens. Add shrimp; reduce heat to medium low and simmer 2 to 3 minutes until cooked through.
4. Drain pasta and place in a large serving bowl. Add shrimp and sauce; toss to mix and coat. When serving, sprinkle with the scallions and cheese.

Bennigan’s Garlic Mashed Potatoes – it is easy to make garlic mashed potatoes.

Stephanie — Sun, 03 May 2009 20:48:54 +0000

Many of the Bennigan’s went out of business in 2008, and are no longer around. You can enjoy their famous garlic mashed potatoes still.

1 lb. Red Potatoes
3 Tbsp. Butter
1/4 C. Half and Half, or Milk
4 cloves Roasted Garlic

To really get their flavor, these potatoes need to be baked, not boiled. So bake them in a 350-degree oven for about 20-30 minutes. This would be a great time to roast that garlic too. You can either use a traditional roaster, or you may wrap a bulb of garlic in foil and roast that, be sure to coat the bulb with some olive oil before you roast it. Remove potatoes from oven and allow them to cool. You can leave the peelings on or off; I like to leave a few of them on. Chop potatoes, add butter, and half and half, and mix with an electric mixture. Add cloves of garlic, and salt and pepper to taste. You will want to heat these potatoes in a saucepan until they warm up again.

Bennigan’s Ultimate Baked Potato Soup

Stephanie — Sun, 29 Mar 2009 03:24:32 +0000

Fellow viewer Christina spotted this one in one of her Women’s Day magazines. Way to go! This makes either 8 cup servings or 4 main dish servings.

3 lbs all-purpose potatoes, scrubbed and pierced in several places
1 Tbsp. stick butter or margarine
1 1/2 C. finely chopped onions
2 Tbsp. minced garlic
1 can (14 1/2 oz) chicken broth
3 C. milk
1 tsp. salt
1/4 tsp. pepper
TOPPINGS: shredded cheddar cheese, crumbled bacon & chopped scallions

1. Heat oven to 400¦F.
2. Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle.
3. Melt Butter in a 4 to 6 qt pot over medium low heat. Stir in onions and garlic, cover and cook 10 minutes until soft, but not brown. Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally.
4. Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings.

Bennigan’s Potato Soup

Stephanie — Fri, 27 Mar 2009 19:04:34 +0000

This dish is similar to a favorite potato soup that many people went to Bennigan’s for. This is a thick and filling potato soup that warms the soul.

1 Tbsp. Ham Base
1 Tbsp. Chicken Base

2 qt. chicken stock
6 Tbsp. margarine, divided
1/4 lb. yellow onion diced
1 lb. Potato diced
3/4 tsp. Ground Black Pepper
1 1/2 oz. flour
1 C. Milk
Chopped parsley for garnish

Combine ham and chicken bases in a saucepan and whish until no lumps appear. Melt 3 tablespoons margarine in a stockpot and saute onions until transparent. Add potato and pepper and stir until completely mixed. Add chicken and ham stock and stir until mixture begins to boil.
While mixture is boiling, microwave the remaining 3 tablespoons margarine 20 seconds or until melted. Whisk flour into melted margarine and stir until it forms a roux into the stock. The soup will start to thicken.
Bring soup back to a boil, then slowly add the milk, whisking constantly. When milk is incorporated remove from heat. Garnish with chopped parsley and serve.
The Houston Chronicle suggests that the bases may not be available in supermarkets; they suggest that you use chicken broth and a piece of ham

Bennigan’s Monte Cristo Sandwich – make this famous sandwich at home.

Stephanie — Thu, 05 Feb 2009 02:46:25 +0000

Deep fried and served up with raspberrpreserves jelly comes this classic. Here is a wonderful sandwich. Keep in mind you can use different cheeses and meats for added variety.

9 Slices Wheat Bread
3 Slices Cooked Turkey
3 Slices Cooked Ham
3 Slices American Cheese
3 Slices Swiss Cheese

Batter

1 Egg
1 – 1 1/4 C. Water
1/2 tsp. Salt
1 tsp. Sugar
1 1/2 C. Flour
1 Tbs. Baking Powder
Vegetable Oil (for deep frying)

Place turkey and Swiss cheese on one slice of bread and ham and American cheese on another slice of bread. Place third slice in-between and secure the triple decker sandwich in the corners with tooth picks.

Place egg in mixing bowl, add water and beat together. Add salt, sugar, flour, and baking powder. Beat batter until smooth.
Dip sandwich in batter and carefully cover all the sides and surface. Carefully place in hot oil and fry until golden. When sandwich has turned a warm gold color remove from hot oil and place on paper towel. Let cool for a few minutes before removing the tooth picks. Before serving slice into fourths and sprinkle with powder sugar.

Serve with raspberry preserves, pickle garnish and your favorite side order of French fried potatoes.

Bennigan’s Potato Wedges

Stephanie — Tue, 03 Feb 2009 03:06:26 +0000

This is a really an inexpensive recipe to prepare. You can enjoy these and have the hulled out potatoes for some mashed potatoes.

4 medium baking potatoes
1/2 C. Shredded Colby Cheese
4 Tbsp. Oscar Meyer Bacon Bits
1 bunch green onions
1/2 C. Sour cream

Preheat oven to 350 degrees. Wash potatoes very well, score them with a knife and bake in an oven for one hour. Remove potatoes and allow them to cool, so that you can handle them.

When potatoes are cool, cut them in half and scoop out the “meat” of the potato. Be sure to leave at least 1/4″ inch of meat on the skin. Spray a baking dish with Pam and place the scooped out halves in the pan. Sprinkle the potatoes with cheese, and bacon. Place the potatoes in a 350-degree oven for 5-10 minutes, or until the cheese has melted.

Remove from oven. Chop the tops of the green onion off, and sprinkle them on the potatoes. Serve with sour cream.