Almond Cookies

Serve these little cookies as an afternoon snack with a pot of tea.What a treat!

2 c. all-purpose flour
1 c. sugar
1 tsp. baking soda
1 tsp. salt
1 c. vegetable shortening
2 eggs, beaten
1 tbsp. almond extract
1 c. blanched unsalted almonds



1. Mix dry ingredients in a bowl.
2. Cut shortening into dry ingredients with a fork or pastry cutter.
3. Add beaten eggs and almond extract. Stir with a spoon until well mixed.
4. Preheat the oven to 325ºF.
5. Shape dough into balls the size of a large cherry.
6. Put on greased cookie sheets. Press an almond into the center of each cookie to
slightly flatten.
7. Bake for 15 to 25 minutes, or until lightly browned.

Preparation time: 20 to 25 minutes
Baking time: 15 to 25 minutes
Makes about 4 dozen cookies

by : cooking the chinnes way book

California Pizza Kitchen BBQ Chicken Pizza

The original BBQ chicken pizza introduced in the first California Pizza Kitchen restaurant in 1985. A delicious and
unique dish which includes smoked Gouda cheese.

• Cornmeal, semolina, or flour for handling
• ½ cup Bullseye Original barbecue sauce
• 2 tablespoons shredded smoked Gouda cheese
• 1 cup shredded mozzarella cheese
• Commercial pizza dough or dough mix
• ½ small red onion, sliced into ½ inch pieces
• 2 tablespoons chopped fresh cilantro
• 1 boneless, skinless chicken breast half
• 1 tablespoon olive oil

1. 1. Cook chicken in large frying pan over medium heat for 5-6 minutes. Be careful not to
   overcook. Set aside in refrigerator.
2. 2. Once chicken is chilled, coat with barbeque sauce and set aside.
3. 3. Follow instructions on the commercial pizza dough or dough mix to prepare enough dough for
   a 10-inch crust.
4. Form pizza dough into a ball and roll out over a floured sur face until 10 inches wide, round and flat.
5. 4. Put pizza crust onto a baking sheet and spread remaining barbeque sauce evenly over crust.
6. 5. Sprinkle 1/2 cup of mozzarella and the gouda cheese over sauce.
7. 6. Add barbeque chicken, red onion, and cover with remaining 1/2 cup of mozzarella. Add
   cilantro on top of the mozzarella.
8. 7. Bake for 10 minutes or until crust is crisp and golden.
9. Serves 6-8

Burger King Whopper

Here’s the homemade version of the Whopper, without the pre-packed ingredients used at the restaurant. Of
course you can also “have it your way” as the commercial says.

• 1 sesame seed hamburger bun
• 1/4 lb ground beef
• 2 dill pickle slices (flat and round)
• 4 sliced onion rings
• 2 tomato slices
• Chopped lettuce
• Mayonnaise
• Ketchup
• Dash of seasoning salt
• Dash of Accent flavor enhancer

How to cook :

1. Heat barbeque grill (medium flame).
2. Gently massage seasoning salt and Accent into ground beef.
3. Flatten hamburger meat into a flat and wide patty.
4. Cook hamburger patty on grill to desired preparedness.
5. Lightly toast both halves of the bun on grill.
6. Spread mayonnaise and ketchup on both sides of bun. Stack (in order) the bottom bun, burger, pickles,
7. onions, tomatoes, lettuce, and top bun.

Makes 1 Whopper

Stuffing

• 1 (14 oz.) can clear chicken broth
• 1 (10 oz.) can sliced carrots - undrained
• 1 (4 oz.) can sliced mushrooms - undrained
• 2 ribs celery cut in 5 pieces each
• 1 tablespoon rubbed sage
• 1/2 teaspoon poultry seasoning
• 1 tablespoon chicken bouillon powder
• 3 tablespoons bottled liquid margarine or melted butter
• 3 English Muffins cut into 1/2 inch cubes
• 1 (8 oz.) bag (6 cups) unseasoned croutons
• 1 tablespoon dry minced parsley
• 2 tablespoons dry minced onion

How to cook :

1. Open the can of carrots and slice them (while still in the can) with a pairing knife.
2. Empty sliced carrots into a Dutch oven. Add mushrooms; set aside.
3. Pour chicken broth into a blender. Add celery pieces, sage, poultry seasoning,bouillon powder and margarine. Blend for a few seconds or until celery is finely minced.
4. Add English muffin cubes, croutons, parsley and onion to Dutch oven.
5. Pour in blender mixture and stir with rubber bowl scraper until completely moist.
6. Cover and bake at 350° about 45 minutes or until steaming hot.

Serves 8

Spicy Rice

• 1/4 cup raw rice-shaped pasta
• 3/4 cup minute rice
• 1 tablespoon pimiento; chop fine
• 1/2 teaspoon dry minced celery leaf
• 1 teaspoon dry minced parsley
• 1/4 teaspoon dry mustard
• 14 oz can chicken broth
• 1/4 cup olive oil
• 1/2 teaspoon salt

How to cook :

1. 1. In a 2-qt saucepan combine all ingredients. Stir often and bring to a boil.
2. 2. Cover and remove from heat. Let stand 15 minutes. Fluff rice with a fork every 5 minutes.
3. 3. Add salt and pepper to taste.

Serves 6

Meatloaf

• 1 cup tomato sauce
• 1 1/2 tablespoon barbecue sauce
• 1 tablespoon granulated sugar
• 1 1/2 lbs. lean ground beef
• 1/3 cup all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• Dash garlic powder
• 1 Egg

How to cook :

1. 1. Stir together tomato sauce, barbecue sauce, and sugar; set aside 1/4 cup of mixture.
2. 2. With your hands, mix in remaining ingredients.
3. 3. Form the mixture into a loaf and place in a greased loaf pan.
4. 4. Bake, covered, in 400 degree oven for 30 minutes.
5. 5. Uncover and drain fat from the pan, then slice meatloaf while in the pan.
6. 6. Drizzle the reserved tomato mixture evenly over the meatloaf.
7. 7. Bake, uncovered, for an additional 30 minutes, or until cooked through.

Serves 5

tip: Freshly grated Parmesan cheese is an easy meatloaf flavor booster. Try adding 1/4 - 1/3
cup to your recipe.

Macaroni & Cheese

• 1/4 cup butter or margarine
• 1 tablespoon minced onion
• 1/4 cup all-purpose flour
• 2 cups milk
• 4 oz. processed American cheese cubed
• 1 teaspoon salt
• 1 dash black pepper
• 1/4 teaspoon dry mustard
• 1/4 lb. elbow macaroni cooked al dente (slightly chewy to the bite)

How to cook :

1. 1. Sauté onions in butter until transparent.
2. 2. Stir in flour and cook 2 minutes.
3. 3. Slowly stir in the milk.
4. 4. Stir in the cheese, salt, pepper, and mustard.
5. 5. Continue to cook over medium heat, stirring constantly, until thickened.
6. 6. Stir in prepared macaroni.
7. 7. Lightly butter a casserole dish and pour pasta mixture to dish.
8. 8. Bake in a 400 degree oven for 20 minutes.

Serves 4


tip: Al dente refers to the desired texture of cooked pasta in Italian cooking. When the pasta
is cooked al dente, there should be a slight resistance in the center when the pasta is
chewed. For a sharper taste to this recipe, use 2 cups of shredded sharp cheddar cheese
instead of American cheese.

Dill Potato Wedges

• 2 medium red potatoes - unpeeled
• Cooking oil spray
• Garlic salt
• Dry dill weed

How to cook :

1. Preheat oven to 400 degrees.
2. Cut potatoes into lengthwise wedges and bake in oven for 45 minutes or until tender.
3. Spray the cut sides of the potatoes in cooking oil spray.
4. Dust in garlic salt and dry dill weed and pan fry until lightly brown.

Serves 2

Creamed Spinach

• 5 tablespoons butter or margarine - divided
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1 cup half and half cream
• 4 ounces cream cheese
• 2 tablespoons minced onion
• 1 tablespoon minced garlic
• 2 (10 oz.) boxes frozen chopped spinach - thawed
• 1/4 cup water
• 1/4 cup grated Parmesan cheese

How to cook :

1. In a saucepan over medium-low heat, melt 3 tablespoons butter. Stir flour and salt into pan until creamed together.
2. Slowly stir in cream, then stir in cream cheese; increase heat to medium.
3. Constantly whisk until mixture becomes thick and smooth; remove from heat; set aside.
4. In a saucepan over medium-high heat, sauté onions and garlic in remaining butter until transparent.
5. Add spinach and water to pan; reduce heat to low; cover. Cook, stirring occasionally, for 8 minutes.
6. Stir prepared sauce and Parmesan into pan; stir until completely blended.

Serves 6

Bennigan’s Onion Soup

• 1 large onion, quar tered and sliced
• 1/4 cup butter
• 2 tablespoons canola oil
• 3 tablespoons flour
• 4 cups chicken broth
• 4 cups beef broth
• 8 slices from a crusty baguette
  
• shredded Mozzarella cheese or Swiss cheese
• grated Parmesan cheese

How to cook :

1. In a Dutch oven, slowly sauté onions in butter and oil until onions are transparent and turning yellow, but not browned. When tender, turn heat to lowest setting and add flour, stirring until well blended.
2. Add chicken and beef broths; heat through. Divide among 8 oven safe bowls.
3. Place a slice of bread on each bowl of soup. Sprinkle equal amounts of the cheeses over bread slices.
4. Place all bowls on oven rack 4 inches from heat and broil until cheese melts. Serve hot.

Serves 8

Benihana Japanese Fried Rice

2 1/2 cups of cooked shor t grain Japanese white rice
2 eggs - beaten
1 medium carrot - finely grated
1/2 cup fresh green onion - diced small
4 teaspoons soy sauce
1/2 cup peas - unfrozen
cooking oil
salt and pepper




1. Boil rice according to package instructions. Once done, empty into mixing bowl.
2. In a large skillet, heat 2 teaspoons of oil. Scramble eggs into small pieces until cooked. Empty scrambled egg
into bowl and stir together.
3. Using the same pan, add additional oil, diced onion, peas, carrot. Let simmer for 5 minutes on low heat.
4. Add several scoops of cooled rice and egg mix to skillet. Keep gradually adding a scoup at a time into the pan
and mix.
6. While mixing, slowly add a little soy sauce at a time until fried rice is a golden brown color.
7. Add salt and pepper to taste.


Serves 4

Benihana Hibachi Steak

Looking for a great tasting low carb dish? This Japanese steak recipe typically has less than 5g of carbs.

4 (5 oz.) Sirloin Steaks
4 teaspoons soybean Oil
8 large mushrooms - sliced thick
1 large onion - sliced
2 cups bean sprouts
4 tablespoons soy sauce
4 dashes salt
4 dashes black pepper


1. Broil steak until rare.
2. Heat nonstick skillet and add oil to heated skillet.
3. Add onion and cook until slight brown and soft
4. Place steak cubes in skillet with mushrooms and cook to desired preparedness (i.e. rare, medium, well done).
5. Add bean sprouts and soy sauce
6. Add salt and pepper to taste.
7. Add steak sauce (typically a mustard based sauce).


Serves 4-6

Auntie Anne Pretzels

4 cups bread flour
1 ½ cups 115 degree water
1/4 cup warm water
1 1/2 teaspoons active dry yeast
1/2 teaspoons brown sugar
1 tablespoon baking soda
pinch of salt
1 cup melted butter


1. Combine yeast, sugar, salt and 115 degree water into a mixing bowl and let it settle for 5-10 minutes.
2. Stir flour to mixture and knead until smooth.
3. Place dough in a lightly greased bowl, cover with a damp towel, and allow to rise at room temperature for 45
minutes.
4. Split dough into 10 equally sized pieces
5. Roll each piece into a long rope about 1/2 inch thick and shape each rope into a pretzel.
6. In a shallow dish, stir baking soda into warm water; dip pretzels into mixture; lay coated pretzel onto a lightly
greased cookie sheet.
7. Bake in a 450 degree until golden brown (about 10 minutes).
8. Brush melted butter onto hot pretzels.


Serves 8-12

Applebee’s Spinach Pizza

1/4 cups rice milk
4 tablespoon All-purpose flour
1/3 cup nutritional yeast
10 oz. pkg. frozen spinach - thawed, squeezed
1 medium onion - chopped
4 cloves garlic - minced
1 tablespoon olive oil
5 medium plum tomatoes
8 ozs. fresh mushrooms
1 teaspoon basil
1 teaspoon parsley
1 teaspoon cayenne pepper
3 pita bread

How to cook :
1. Heat milk in saucepan until hot, but not boiling.
2. Stir in flour and continue stirring until sauce begins to thicken.
3. Reduce heat and add nutritional yeast and spinach.
4. Stir constantly until thick and gooey, about 3-4 min.
5. In separate pan, sauté onion and garlic in oil until onion is tender.
6. Stir in tomatoes, mushrooms, and spices. Sauté until hot throughout. Drain out any liquid.
7. Using a very sharp bread knife, split each pita bread in half to make 2 round, flat pieces.
8. Place each piece of bread on a cookie sheet or pizza pan.
9. Spread spinach sauce over each.
10. Top with tomato mixture.
11. Bake in 425 degree oven for 5-7 minutes. Watch closely so that the edges of the pita don’t
burn.


Serves 3

Applebee’s Santa Fe Chicken

Experience the flavor of the Southwest with this popular grilled marinated chicken dish. Serve over a bed of rice
pilaf with mixed vegetables.
8 boned, skinned chicken breast halves
8 oz. block Monterey jack cheese - divided
1 cup Italian bread crumbs
1 1/2 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 cup melted butter or margarine
1 tablespoon butter or margarine
1 tablespoon All-purpose flour
1 cup milk
1 small red bell pepper - seeded, diced
1 small green bell pepper - seeded, diced


1. Place 1 chicken breast between two sheets of wax paper. Working from the center to the
edges, pound with a meat mallet until flat and rectangular shaped. Repeat with
remaining breasts.
2. Cut half of the cheese block into 8 slices; grate the remaining cheese and set aside.
3. Wrap each flattened chicken breasts around a slice of cheese; secure with wooden picks or
uncooked spaghetti noodles.
4. Combine the bread crumbs, Parmesan cheese, salt, cumin, and pepper.
5. Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture.
6. Place chicken breasts in a 13 x 9 x 2" baking dish, being careful not to crowd them.
7. Drizzle remaining butter over the breasts.
8. Refrigerate for 1 hour or freeze to bake later (if you decide to freeze, increase baking time
by about 5-10 minutes).
9. Bake in a 400 degree oven for 25-30 minutes, or until chicken is cooked through.
10. Melt butter in saucepan, stir in flour, whisk in milk, then bring to a simmer.
11. Stir in grated cheese, reduce heat, and simmer until thick, stirring.
12. Place chicken on plates, pour sauce over, and top with diced peppers.
Serves 8

Applebee’s Low-Fat Blackened Chicken Salad

2 boneless, skinless chicken breast halves
2 tablespoons butter

Dressing

1/4 cup low fat mayonnaise

1/4 cup Dijon mustard

1 tablespoon yellow mustard

1 tablespoon apple vinegar

1/4 cup honey

1/8 teaspoon paprika

Chicken Marinade

1 cup water

3 tablespoons lime juice

2 tablespoons soy sauce

1/2 tablespoon Worcestershire sauce

Cajun Spice Blend

1/2 tablespoon salt

1 teaspoon brown sugar

1 teaspoon paprika

1 teaspoon onion powder

1 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon cayenne pepper

1/2 teaspoon white pepper

Salad

8 cups chopped red leaf lettuce

1/2 cup shredded red cabbage

1/2 cup shredded carrot

1/2 cup fat free shredded mozzarella cheese

1/2 cup fat free shredded cheddar cheese

1 large tomato, diced

1 hardboiled egg white, diced

1. Mix dressing ingredients in small bowl and refrigerate until ready.

2. Mix marinade ingredients in a medium bowl. Add the chicken breasts to the marinade, cover and

refrigerate overnight or at least several hours.

3. Preheat oven broiler or grill.

4. Mix Cajun spice blend ingredients in a bowl. Rub the spice into both sides of the chicken breasts until

covered with spice.

5. Melt the butter in pan over medium heat. Sear chicken breasts for 2-3 minutes and flip it over so

that both sides are coated with a charred black layer of spice.

6. Place chicken in broiler or on grill for an additional 2-3 minutes or until thoroughly cooked.

7. Mix ingredients for salad in a large bowl. Serve into two individual bowls.

8. Slice chicken into ½ inch wide slices and add to salad.

9. Serve with salad dressing on the side.

Serves 2

Applebee’s Fiesta Lime Chicken

Grilled boneless breast marinated in lime juice and tequila flavors. Typically served with crisp tortilla strips,

Southwest rice and Pico de Gallo.

1 cup water

1/3 cup teriyaki sauce

1/2 cup lime juice

3 cloves garlic - minced

1 teaspoon tequila

1 teaspoon liquid smoke

1/2 teaspoon salt

1/4 teaspoon ground ginger

1 lb. boned, skinned chicken breasts

1/4 cup real mayonnaise

1/4 cup sour cream

2 tablespoons spicy, chunky salsa

1 tablespoon milk

1 teaspoon Cajun blackening spice

1/4 teaspoon dried parsley

1/4 teaspoon hot sauce

1/8 teaspoon dried dill weed

1/8 teaspoon cumin

1 cup shredded Colby Jack cheese

2 cups corn chips - crumbled


How to cook :

1. Whisk together the first 8 ingredients, coat chicken in mixture, and marinade for at least 2

hours.

2. To prepare the dressing: whisk together the next 9 ingredients, cover, and chill until needed.

3. Grill the marinated chicken breasts for 3-5 minutes per side, or until cooked through. Discard

marinade.

4. Brush grilled chicken with reser ved dressing, sprinkle with cheese, and broil until cheese has

melted.

5. Serve the chicken over a bed of crumbled chips.

Serves 4

Applebee’s Bacon Scallion Mashed Potatoes

2 lbs. potatoes - peeled, cut into 1" cubesa

4 cloves garlic - peeled

5 strips bacon - cut into 1/2" pieces

1 cup thinly sliced scallions

1/2 cup low fat milk - warmed

1/2 cup low fat sour cream

1 teaspoon salt

1/4 teaspoon black pepper


How to cook :

1. In a large pot, cover potatoes and garlic with lightly salted water.

2. Boil until potatoes are fork tender.

3. Fry bacon in skillet until crisp; drain on paper towels.

4. Pour out all but 1 teaspoon bacon grease from pan.

5. Add scallions to grease, sauté until soft, but not brown. Add bacon.

6. Drain potatoes and return to pot.

7. Mash potatoes with milk, sour cream, salt, and pepper. Stir in bacon and scallions.

8. Reheat, if necessary, before serving.

Serves 4

Applebee’s Baby Back Ribs

Baby back ribs basted in a sweet BBQ sauce. You’ll be licking your fingers once you taste this delicious dish.

Typically served with baked beans, fries and cole slaw.

3 (1 lb) racks pork baby back ribs cut in half

1 cup ketchup

1/4 cup apple cider vinegar

3 tablespoon dark brown sugar

3 tablespoon Worcestershire sauce

1 teaspoon liquid smoke

1/2 teaspoon salt

How to cook :
1. Place ribs in a large pot and fill pot with enough water to cover

ribs.

2. Bring water to a boil, reduce heat, cover and simmer for 1 hour, or

until ribs are fork tender.

3. While ribs are boiling, combine remaining ingredients in a medium

saucepan and bring to a boil.

4. Reduce heat and simmer, uncovered, stirring often, for 30 minutes,

or until slightly thickened.

5. Place boiled ribs, meat side down, on a broiler pan.

6. Brush with half the sauce mixture and broil 4" to 5" from heat for

6-7 minutes.

7. Turn ribs over, brush with remaining sauce, and broil additional 6-7

minutes, or until edges are slightly charred.

Serves 3