1. How to make alfredo sauce – making alfredo sauce is easy, and tastes very sophisticated. You can make this with just a few ingredients, and we will show you how to make a restaurant style alfredo sauce that everyone will love.
2. Olive Garden Salad Dressing – Olive Garden is known for their fresh tasting salads that are served with every meal. You can make salad dressing similar to theirs quickly and easily.
3. Kenny Rogers Barbecue Sauce – these were popular restaurants in parts of the US a few years back, while you may not be able to go to one anymore, you can still have the taste made famous by Kenny Rogers.
4. PF Changs Soothing Lettuce Wraps - spicy chicken is enhanced by a cool leaf of lettuce. Don’t miss this one.
5. Buca di Beppo Chicken Marsala – this is one of our favorite dishes, it is easy enough to prepare on a week night. We love the tangy flavors, the mushrooms, the chicken, and the marsala wine. Cook up plenty of pasta to go with this one, you won’t want to miss any of the sauce.
6. Chili’s Southwest Egg rolls – Who doesn’t love an eggroll? These are unique as they have a southwestern kick to them. Enjoy black beans, spinach and more all rolled together.
7. Olive Garden Alfredo Sauce II – Even better than the original. Enjoy really authentic tasting alfredo sauce here. This recipe has been a favorite as long as it has been around.
8. Lentils – we show you how to make lentils. This recipe was inspired by two events, we had recently dined at a really nice restaurant and they served these. We also love that lentils are inexpensive to make, taste great, and cook up in under 30 minutes.
9. Outback Steakhouse dipping sauce – you know this diverse sauce can be used to dip in french fries, steak, chicken fingers, veggies, or just about anything else you desire. Check this dipping sauce out.
10. Joe Teece’s Chicken and Bow Tie Pasta – need to make a healthy and tasty dinner in just a few minutes? Don’t miss this one.

1/4 cup olive oil
2 carrots
1 bulb fresh fennel, diced
1 leek, diced
1 rib celery, diced
1 sprig thyme
1 sprig rosemary
1 bay leaf}
10 cloves garlic, peeled and chopped
2 cups dry white wine
2 Tbl. tomato paste
1 quart fish stock or clam juice
6 pinches saffron threads
1 lb. red potatoes, quartered
1 lb. clams, cleaned
1 lb. fresh white fish of your choice, cut into 1-inch cubes
12 large shrimp, peeled and deveined
1 lb. mussels, cleaned
1 oz. anise-flavored liqueur, such as Ricard or Pernod
1 lb. ripe tomatoes, seeded and roughly chopped Garlic toast, as an accompaniment

For the Rouille
2 egg yolks
1 tsp. anise-flavored liqueur, such as Pernod
4 cloves garlic, chopped
1 pinch cayenne pepper
1 pinch saffron
2 Tbl. olive oil
In a stock pot, heat the olive oil and the carrots, fennel, leek, celery, thyme, rosemary, bay leaf, and garlic. Stir and cook for 5 minutes. Add the wine, tomato paste, fish stock, and saffron. Simmer for 8 minutes. Blend for 1 minute with hand-held blender until smooth. Add potatoes and begin adding the seafood — first the clams (cook for 1 minute) and then the white fish (cook for another minute). Then the shrimp and mussels. Add the liqueur and chopped tomatoes. Simmer for 8 minutes. Place in large soup tureen or serve in individual dishes with garlic toast and rouille.
To make the Rouille:
Put all the ingredients (except olive oil) in a blender and whip on low until smooth. Add the olive oil in a slow, steady stream, forming a mayonnaise-like emulsion. Serve in a small bowl.

Crepe Favorite
2 cups flour
2 tablespoons sugar
2 teaspoon salt
6 eggs
6 tablespoons butter, melted and cooled
2 cups milk
2/3 cup water
For Filling
1/2 pound each fresh blueberries, blackberries, raspberries, and strawberries
1 cup raspberry coulis
2 cups whipped cream
1/4 cup powdered sugar

In a food processor set with a metal blade, place the flour, sugar, and salt. Add the eggs and process with pulsing action. Add the butter, milk, and water. Pulse to combine. Pour batter into container and refrigerate for 1 hour.
Spray frying pan or crepe pan with non-stick spray. Heat pan. When hot, ladle enough batter to thinly coat the surface of the pan. Cook on 1 side and flip. Cook on the other side. Remove from pan and let cool. Continue making the crepes, spraying pan prior to making each one.
Fill each crepe will mixed berries and a little raspberry coulis. Top each crepe with more berries, coulis, whipped cream, and finish with a dusting of powdered sugar.

1 cup bread crumbs
2 Tbsp. dried onion flakes
1 tsp.seasoned salt
1/4 tsp. dried Thyme
8 ounces plain Yogurt
2 tsp. sesame seeds
1/4 cup grated Parmesan cheese
1 tsp. garlic powder
1/4 tsp. crushed oregano
1/4 cup margarine
4 boneless chicken breasts

In a Pie Plate stir together bread crumbs, parmesan, onion,garlic powder, seasoned salt,oregano, thyme and pepper. Rinse chicken and pat dry. Coat Chicken with yogurt, roll in crumb mixture. Place Chicken meaty side up in a lightly greased 15 by 10 by 1 inch baking Pan. Drizzle margarine atop. Sprinkle with sesame see. Bake uncovered in a 375° oven for 45 to 55 min. or until tender.

Thanks to Evi for sharing this chicken recipe.

3 – 4 Large baking potatoes
1 small can Campbell’s Cream of Mushroom Soup
1 lb. crisply fried and crumbled hickory smoked bacon
2 cups shredded medium to sharp cheddar cheese
1 1/2 to 2 cups of Daisy Sour Cream
Handful of fresh, finely minced chives
Salt & pepper to taste

Bake potatoes, wrapped in foil until fork tender

Cool at room temperature for an hour or so

Slice potatoes lengthwise and scoop out the insides into a large bowl, leaving at least 1/4 inch of potato in the skins. Place skins on a baking sheet to use later.

Add sour cream, soup, bacon and more than half of the cheese to potaoes in bowl. Whip with electric mixer until barely blended.

Fold in chives and bacon.

Scoop mixture back into the potato shells and top with rest of cheese.

Bake in oven at 375 until bubbly and browned.