restaurant

Popeye's Spicy Chicken Recipe Recipe - (3.8/5)

eggs

water

red pepper sauce (e.g. Louisiana Hot Sauce)

flour

pepper

paprika

cayenne pepper

buttermilk, optional

Salt, pepper, and garlic powder,

chicken,

Peanut oil,

A lovely gooey baked Camembert with loads of crusty bread for dipping is always a winner 

Beautiful baked Camembert

Camembert

garlic

rosemary

olive oil

bread stale

sea salt

cranberries

mixed nuts

https://www.youtube.com/watch?v=j-l9B3YMNRA

If you’ve never tasted wild venison you’re in for a real treat. Not only is it leaner than beef, but it’s a great source of zinc and iron, too. This fancy, flavour-packed Wellington (as seen on Friday Night Feast) has all the makings of a show-stopping feast. Next-level deliciousness.

Venison Wellington

kg centre

juniper berries

½ a bunch of fresh thyme (15 grams)

mushrooms

g dried porcini mushrooms

unsalted butter

truffle oil

nutmeg

x 500 g block of all-butter puff pastry

Homemade mustard

g yellow mustard seeds

150 ml Champagne vinegar

ml white wine

tarragon

https://www.youtube.com/watch?v=PpSBFg9fwWs

A true Italian treat, that's hard to beat.

Recipe by chef Alberto Fava, from Melbourne's Tipo 00.

Alberto Fava's broad bean and pecorino tortelli

unsalted butter, chopped

eschalots, finely chopped

(50 grams) plain flour

milk,

frozen broad beans, blanched, refreshed, peeled

mint

tbs finely chopped sage

lemon

Extra virgin olive oil, to drizzle

(250 grams) tipo 00 flour

fine semolina, plus extra to dust

eggs, lightly beaten

Black cod in citrus miso

Lemon juice

Tbsp Miso paste, sweet white

Tbsp Grapefruit juice

Tbsp Mirin

Cod fillets, 180 grams each (Main)

Tbsp Sake

Hajikami (pickled ginger stems)

Combine the white miso, lemon and grapefruit juices to form a wet marinade.

Add the mirin and sake and whisk until smooth.

Pour the marinade over the cod, reserving a little to serve as a sauce, cover and leave to marinate in the refrigerator overnight.

Remove the cod from the fridge and bring to room temperature.

Remove the cod from the marinade and cook on the BBQ, allowing the miso to caramelise and edges to colour, or until cooked through.

Serve with the pickled ginger stem and touch of the marinade on the side.

This smothered chicken recipe is made with juicy fried chicken breasts tossed in a flavorful gravy with crispy bacon. It&#039;s truly a restaurant worthy meal right at home!

Smothered Chicken

bacon

chicken breasts

Vegetable oil (for frying.)

all-purpose flour

breadcrumbs (plain

salt

black pepper

Tablespoons Butter

Tablespoons Flour

chicken broth

beef bouillon

soy sauce (can sub Worcestershire sauce)

onion powder

garlic powder

thyme

sage

Kitchen Bouquet (optional)

Prework: Add chicken dredge ingredients to a large plate and toss to combine. Set aside. Measure out gravy ingredients prior to beginning.

Cook the Bacon: Fry bacon over medium-low heat until crispy on both sides. Remove from pan and pour grease into a heat-safe bowl. Reserve 2-4 Tablespoons of clear bacon drippings. Wipe any black residue from the pan if needed.

Slice &amp; Pound the Chicken: While the bacon cooks, slice each chicken breast in half lengthwise to create 2 thinner slices. Place saran wrap over them and use a meat tenderizer to pound them to about 3/4 inches thick. This gives them a little more texture for the flour dredge to hold on to. They’ll plump up more when cooked.

Coat the Chicken: Wipe the chicken dry and coat generously in the flour mixture, get in every nook and cranny.

Cook the Chicken: Add the reserved bacon drippings to the clean pan and enough vegetable oil to cover the chicken by half. Heat over medium-high heat. Once heated and glistening, add the chicken. Fry 2 at a time for about 5 minutes per side, until they have a nice golden sear. Set aside on a plate. Adjust heat down slightly and back up throughout cooking as needed.

Drain the oil: Remove the oil from the pot and use a paper towel to remove any black spots from the pan, but leave any brown remnants. This is called ‘fond’ and will give the gravy a nice flavor.

Make the Roux: Melt the butter over medium heat and use a silicone spatula to “clean” the bottom of the pan. Sprinkle the flour gradually, whisking continuously, until a paste forms.

Add the Broth and Half and Half: Add the liquid in small increments, whisking constantly. It will thicken up in between each splash of liquid. If you add it all at once, you’ll “break” the roux and it won’t be thick. 

Add remaining gravy ingredients: Slowly add the beef bouillon, soy sauce, and seasonings.

Bring to a gentle boil, then reduce to a simmer. Add a few drops of kitchen bouquet if a darker color is desired.

Add the chicken back to the pan along with any juice from the plate.

Chop up the bacon and add it to the top of the chicken.

Cover partially and cook over low heat for 10-15 minutes. The internal temperature of the chicken should reach 165 degrees prior to serving.

Garnish with parsley and serve with mashed potatoes.

https://embed.mediavine.com/videos/mpsbyc75e3kjbftdru5i

This smothered chicken recipe is made with juicy fried chicken breasts tossed in a flavorful gravy with crispy bacon. It's truly a restaurant worthy meal right at home!

Lemon pickle

lemons

red chilli

yellow mustard seeds

cumin seeds

curry leaves

caster sugar

A simple recipe with just a few ingredients just like the rice at our favorite Mexican restaurant and a perfect side dish to serve at home with your favorite Mexican recipes!

Mexican Restaurant-Style Rice

rice

garlic,

tomato sauce

This is a creamy delicious and lightly spiced gobi masala made restaurant style.

Gobi Masala (Restaurant Style)

cauliflower (or gobi)

oil (for sauteing the cauliflower)

sized onion, (chopped finely)

turmeric powder

red chili powder

½ teaspoon Garam Masala Powder

Coriander Powder

cumin powder

tej patta ((indian bay leaf))

caraway seeds ((shah jeera))

½ teaspoon crushed kasuri methi ((dry fenugreek leaves))

water (- add ½ cup more if required)

low fat cream (- 25% to 35% low fat)

oil (for the curry)

tomatoes

whole cashews

Chop the cauliflower into medium florets. Rinse well and keep aside.

Heat 3 cups water with salt till its starts boiling.

Switch off and add the florets in the hot water. Cover and keep aside for 15-20 minutes.

In the meantime, chop the onion and crush the ginger-garlic in a mortar-pestle.

Also grind the tomato-cashews to a smooth paste on a high speed in a blender with very little water. If there is too much water, then the mixture starts spluttering when sauting it.

Keep the tomato-cashew paste aside.

preparation for gobi masala

Drain the cauliflower florets and keep aside and gently wipe them dry..

Heat oil in a kadai or wok till it starts shimmering.

Add the blanched cauliflower florets to the oil and saute on a low to medium flame till they start getting light brown spots on them.

This takes approx 8 to 10 mins.

Then remove the sauted cauliflower and keep aside.

sauteing gobi for making gobi masala

In the same pan, add 2 tbsp oil. Add the bay leaf and caraway seeds.

Fry for a few seconds or till the oil become aromatic.

Add the chopped onions and saute till the onions get golden and caramelized.

Then add the ginger-garlic paste and saute for a few seconds till the raw aroma of ginger-garlic goes away.

Add the tomato-cashew paste and stir.

Add the spice powders – coriander, cumin, red chili, garam masala and turmeric.

Saute stirring often till the oil starts to leave the sides of the masala.

The whole masala paste will clump together and you will see oil clearly leaving the sides.

This is an important step as if not done properly, the flavors don't come through in the dish.

Switch off the stove and then add the whisked yogurt.

Stir very well and then add 1 to 1.5 cups water.&nbsp;do add water as required.&nbsp;here I get cauliflower which takes more time to cook. Thus I add more water. If the cauliflower takes less time to cook, then add less water.

If you have fried the cauliflower more than what is mentioned in the recipe, then also you will have to add less water as the cauliflower will be already cooked. So just add enough water to get a medium consistency gravy. Let it come to a boil. Then add the cauliflower and simmer for a minute. 

Stir again and keep the kadai or pan on the fire again.

Now add the sauteed cauliflower florets plus salt.

Stir and cover the kadai or pan with a tight lid.

Cook the cauliflower masala on low to medium flame for approx 10 to 15 minutes or till they are cooked completely.

Keep on checking at intervals.

Lastly add the crushed kasuri methi, cream and a pinch of nutmeg. Stir the curry and switch off the fire.

Serve gobi masala hot with rotis, naan or rice.

making gobi masala

Not a dessert for the faint-hearted, these pudding pots are pure liquid chocolate - with a dash of coffee and brandy

Chocolate soup

milliliters double cream

dark chocolate

milliliters strong coffee

tbsp brandy (optional)

vanilla ice cream

Put the cream in a saucepan over a medium heat and gently bring to the boil. Meanwhile, chop the chocolate into small pieces using a heavy knife and prepare the coffee.

Once the cream is just boiling, turn off the heat and throw in the chopped chocolate. Stir gently until completely smooth, then add the coffee and brandy (if using).

To serve, divide between 4 small bowls and add a scoop of vanilla ice cream to each.

Copycat Chinese Restaurant Dry Garlic Ribs are a nostalgic buffet favourite.  Every 80s and 90s Chinese buffet included these delicious ribs and this is a make-at-home recipe that&#039;s better than the original! Get ready, because one taste of these ribs and you&#039;ll be transported back in time!

Copycat Chinese Restaurant Dry Garlic Ribs

pork ribs,

broth

brown sugar

soy sauce

garlic, (minced)

yellow mustard

onion, (finely chopped)

Preheat oven to 200 degrees.

Layer ribs on a rimmed baking sheet.  Season both sides with salt and pepper.  Cover with foil and bake for 1 hour.

In a large bowl, whisk together the broth, brown sugar, soy sauce, garlic, mustard, and onion.  Whisk until the brown sugar is completely dissolved.

Remove ribs from oven and remove the foil.  Increase the heat to 350 degrees.

Pour the sauce over the ribs and place the foil back on the baking sheet.  Return to oven and bake for 1 hour.

Remove from oven and discard the foil.  Bake for 15 minutes.

Remove from oven, and turn each rib over.  Bake for 15 minutes.

Repeat two more times.

Garnish and serve - perfect with steamed rice!  It's a great way to use up the extra sauce!

Top 23 restaurant recipes from across the web

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Mexican Restaurant-Style Rice

Gobi Masala (Restaurant Style)

Chocolate soup

Copycat Chinese Restaurant Dry Garl...

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Quiche leekraine

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Jam jar dressings

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Crisp cider-braised pork belly

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Top 23 restaurant recipes from across the web

The most viewed restaurant recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Popeye's Spicy Chicken Recipe Recip...

Beautiful baked Camembert

Venison Wellington

Homemade mustard

Alberto Fava's broad bean and pecor...

Black cod in citrus miso

Smothered Chicken

Lemon pickle

Mexican Restaurant-Style Rice

Gobi Masala (Restaurant Style)

Chocolate soup

Copycat Chinese Restaurant Dry Garl...

Smoky chorizo salmon

Miso glazed fish

Barbuto kale salad

Chicken & veg stir-fry

Quiche leekraine

Courgette & feta fritters

Jam jar dressings

Cracker Barrel’s Hash Brown Cassero...

Crisp cider-braised pork belly

Easy Egg Fried Rice

Chinese Green Beans with Garlic

The most viewed restaurant recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine