restaurant recipe

Iceberg lettuce is cold, crunchy, delicious, and fun to eat sliced in a big wedge then drizzled with blue cheese dressing and sprinkled with crumbled bacon.

Classic Wedge Salad

sour cream

garlic (minced)

blue cheese

lemon juice

chives

milk (for thinning dressing)

salt and black pepper

iceberg lettuce

bacon (cooked and crumbled)

To make the dressing, add sour cream, garlic, two ounces of the blue cheese, and lemon juice to a small bowl. Use a fork to combine the ingredients, smashing the blue cheese crumbles against the side of the bowl to infuse the sour cream with flavor.

Add chives to dressing and stir to combine. Add milk a teaspoon at a time until the dressing reaches your desired consistency.&nbsp;Season dressing to taste with salt and freshly ground black pepper.

For the Creamy Blue Cheese Dressing:

Remove any wilted or brown leaves from the head of lettuce.&nbsp;

Cut the head in half starting from the top and slicing down through the core. Then cut each half in half again so that each wedge has 1/4 of the core. Rinse each wedge and pat dry with paper towels. Carefully cut core from each keeping wedge intact and place on separate salad plates.

Spoon desired amount of dressing over each wedge.&nbsp;Sprinkle each wedge with 1/4 of the bacon crumbles and 1/4 of the remaining blue cheese. Serve.

To Assemble Wedge Salad:

https://embed.mediavine.com/videos/lv1kgr4ctn2gs7mp9pfx

The Iceberg Wedge Salad is a classic American steakhouse salad recipe that is as easy and healthy as it is delicious! Crunchy iceberg lettuce, crispy bacon and the quintessential wedge salad dressing: creamy-tangy blue cheese. Make these for a couple of a crowd in minutes.

Wedge Salad

How do you cook thin pork chops without drying them out? All too often, pork chops come out dry and tough. But with a few simple tips, you can cook up juicy, tender pork chops every time. Just follow these easy steps to avoid overcooking your pork chops.

How to Cook Thin Pork Chops Without Drying Them Out

pork chops

Sauce

Lemon

Tablespoons Brown Sugar

Dijon Mustard

Cloves Garlic (Minced)

¼ Teaspoon Black pepper

Optional Method of Marinading the Pork before cooking.

Mix the marinade ingredients, soy sauce, lemon juice, brown sugar, Dijon mustard, garlic, and black pepper.

Add the pork chops to the marinade.

The ideal time is 6-12 hours. As this will allow the marinade to absorb into the flesh and start to work as a tenderizer. However, if you are short on time. 3-4 hours will still give plenty of time for the flavors to enhance and develop. Even 1 hour of marinating will make a difference.

Proceed with the directions.

Allow to cook for 1-2 minutes and flip the meat browning the other side. At this point you are cooking just until the meat is seared on both sides. Total cook time for browning should not be any longer than 4 minutes.

Next place the pork chops in an oven at medium heat 325 degrees Fahrenheit and bake until they are slightly pink and juicy but still safe to eat. Approximately 5-7 minutes. The safe internal temperature should be 145 degrees Fahrenheit.

Allowing this dish rest for about 30 minutes at room temperature will help the juices stay inside the meat.

This easy chicken Marsala dish takes just 30 minutes to make!&nbsp;

Easy Chicken Marsala (30 Minute Meal)

chicken breasts (sliced horizontally or pounded until 1/2" thick)

tsp kosher salt

tsp black pepper

+ 1 Tbsp. all-purpose flour

Tbsp olive oil (, divided)

unsalted butter (, divided)

oz white button mushrooms (sliced)

oz cremini mushrooms (sliced)

Tbsp shallots (or your favorite onion) (minced)

dry Marsala wine

beef stock

thyme (optional)

parsley (minced, for garnish)

To a large pan or skillet, add 2 Tbsp olive oil and 1 Tbsp butter and heat over MED-HIGH heat.

Sprinkle pounded chicken cutlets with salt and pepper on both sides, then lightly dredge in the 1/3 cup flour. Shake off excess flour and add chicken to hot pan. Work in batches if needed, as over-crowding the pan will prevent the chicken from crisping up.

Cook chicken about 3-4 minutes per side, until golden.

Transfer chicken to a plate and set aside.

Add 2 Tbsp olive oil and 1 Tbsp butter to the pan and add mushrooms.

Saute about 5-8 minutes, seasoning with salt and pepper about half-way through cooking.

Remove mushrooms to plate with the chicken and set aside.

Add remaining 1 Tbsp olive oil, then add shallots and garlic. Saute about 1 minute, until soft and fragrant.

Sprinkle in the 1 Tbsp flour and stir to coat. Cook for a minute to get the flour taste out.

Pour in Marsala wine and beef stock, scraping the bottom of the pan with a wooden spoon.

Cook, stirring often, for 2 minutes, or until sauce is slightly thickened.

Slide chicken and mushrooms back into the pan, making sure to get all the juices from the plate into the pan - that's pure flavor there!

Add 1 Tbsp butter to the center of the pan, toss a sprig of thyme in there if desired, then cover the pan and let cook about 2 minutes.

Stir and spoon sauce over chicken.

Garnish with parsley if desired and serve.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1616078605/iD0A3fxqC.mp4

Chicken marsala is a one pot, 30 minute meal made with golden brown pan fried chicken cutlets, savory mushrooms and a rich marsala wine sauce!

Chicken Marsala

Learn how to make this easy eggs benedict right at home. Enjoy a restaurant style breakfast and brunch recipe anytime. It is easier than you may think.

Easy Eggs Benedict

Cup Hollandaise Sauce

Slices Canadian Bacon (Warmed through. Can use Ham

Large Eggs (Poached)

Slices English Muffins (Toasted. buttering is optional. Can use Biscuits

Make the Holandaise Sauce. Set aside and keep warm

Brown the Canadian bacon in a medium skillet over medium-high heat, cooking the bacon on both sides.

Poach the eggs by filling a large saucepan with 3-4 inches of water. Bring water to a gentle boil. Carefully add the eggs into the hot water. Cook for about 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and gently place them on a plate. Keep eggs warm until serving. (Hint: I like to crack the eggs in a bowl and use the bowl to slide them into the boiling water).

Toast the English muffins or your choice of bread. Spread butter on the toasted bread if desired. Top each muffin with a slice of Canadian bacon and one poached egg. Drizzle with Hollandaise sauce on top. Serve immediately and enjoy.

Today, we're diving into the world of homemade perfect popovers, presenting you with the ultimate recipe to create these airy, golden-brown delights in the comfort of your own kitchen. Get ready to elevate your baking game with our foolproof method that guarantees the best popovers every time.

Ultimate Homemade Perfect Popovers Easy Recipe

½ Cups All-Purpose Flour

Cups milk (lukewarm, 125 degrees F)

Large Eggs (at room temperature

(adjust

Tablespoons Butter (melted)

Cooking spray (for greasing the popover tin)

In a mixing bowl, whisk the milk and eggs until they are well combined. There should not be any streaks of yolk showing.

Add the flour and salt and continue whisking till frothy; there shouldn't be any large lumps in the batter. Smaller lumps are okay, but the batter should be relatively smooth.

Finally, add the melted butter and whisk again until fully incorporated.

Using a Bowl and Whisk

Using a blender add the milk, eggs, and salt. Blend until smooth. Then add the flour and blend in 20 second increments until smooth. Then add the melted butter at the end, blending until frothy.

Let the batter rest at room temperature while the oven preheats. Ideally about 15 minutes. This resting period allows the batter to develop and ensures light and airy popovers.

Preheat your oven to 450°F (230°C). Position a rack on a lower shelf.  By placing your oven rack in the lower third of the oven, you have room for the popovers to rise to the middle of the oven. It's crucial to have a hot oven for perfect popovers.

While the batter is resting and the oven is preheating, generously coat a popover tin or custard cups with cooking spray. Place the greased tin or cups on a baking sheet to catch any drips.

Use a standard 12-cup muffin pan, one whose cups are close to 2 1/2" wide x 1 1/2" deep. Make sure to generously grease the area between the cups as well as the cups themselves. The sides and bottom of each cup. Ideally, use a popover tin or custard cups with cooking spray. This prevents the popovers from sticking and helps them achieve their signature shape.

After the batter has rested, give it a quick stir. Fill each cup of the popover tin about two-thirds full with the batter. Be careful not to overfill, as the popovers will rise dramatically during baking.

High Heat Bake. Place the filled popover tin in the preheated oven. Bake for 20 minutes at 450°F (230°C). Do not open the oven door during baking, as this can cause the popovers to deflate.

Lower Heat Bake. After 20 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 10 to 15 minutes, or until the popovers are golden brown and puffed up.

Once baked, remove the popovers from the oven and immediately transfer them to a wire rack. Pierce the sides of each popover with a sharp knife to release steam and help prevent them from becoming soggy.

Serve the popovers hot, with melted butter or beef drippings if desired. They're best enjoyed fresh out of the oven.

Using a Blender

This easy homemade Caesar dressing is a classic for good reason. It's delicious, and it's so easy to make at home. If you have all the ingredients on hand, you can put this together in just a few minutes. In fact, this might become your new go-to dressing for salads and other dishes.

Easy Homemade Caesar Salad Dressing Recipe

Medium Garlic Cloves (Peeled)

Anchovy Fillets

Cup Buttermilk

Cup Mayonnaise

Lemon Juice (freshly squeezed)

Tablespoons Red Wine Vinegar

Teaspoon Salt

Teaspoon Black Pepper (Freshly cracked)

Cup Parmesan Cheese (freshly grated)

In a food processor or blender, process garlic and anchovy until smooth.

Add the buttermilk, mayonnaise, Dijon mustard, lemon juice, red wine vinegar, salt pepper, and parmesan cheese and mix well.

Taste and adjust seasonings.

Label, date and refrigerate in an airtight container up to 4 days.

Learn how to make Mongolian Beef from a 2x James Beard Award Winning Chinese Chef with 50+ years of experience

Dad's Mongolian Beef: A Chinese Chef's Secrets (Video)!

oz beef

tsp baking soda

cornstarch

water

tbsp Kikkoman® Oyster Sauce

tsp Kikkoman® Soy Sauce

tsp Kikkoman® Tamari Soy Sauce

0.25 tsp white pepper powder

tbsp oil

onion

scallions

garlic

red bell pepper

green bell pepper

chili pepper

tbsp Kikkoman® Soy Sauce

0.5 tsp Kikkoman® Tamari Soy Sauce

0.5 tsp chili sauce

tsp sugar

tbsp cooking wine

oz oil

tbsp Kikkoman® Sesame Oil

Cut and wash beef

Trim the beef, cutting away any white, stringy gristle. Then, cut the beef into thin slices across the grain. Rinse the sliced beef in cold water to get rid of excess red myoglobin.

Marinate beef

Mix baking soda, cornstarch, water, oyster sauce, light soy sauce, tamari, and white pepper powder together in a bowl

Cut vegetables

Slice the onion into 1/4-inch thick slices, and loosen the slices apart.

Make sauce

Mix together oyster sauce, light soy sauce, dark soy sauce, chili sauce, sugar, and cooking wine in a small bowl.

Prepare beef for stir fry

Once the beef has absorbed all of the marinade, add oil to the beef and mix it in. Add cornstarch to the beef as well and give it another mix.

Stir fry beef

Turn the stove to high heat, and let the wok heat up until it's just about to smoke, or barely smokes.

Taste test and plate

Taste to adjust the flavors and plate once it's to your taste! This is usually served in a large serving bowl or plate and everyone can take the amount they want.

https://stream.mux.com/EI00xUh02hqdN9xbgqT8qpM5OeKXtyoUe00zBYSHTtWy02Q.m3u8

Learn how to make Mongolian Beef from a 2x James Beard Award Winning Chinese Chef with 50+ years of experience!

My Dad's Mongolian Beef: A Chinese Chef's Secrets!

Ultimate Restaurant-Style Chicken Nachos is a delicious weeknight go-to recipe. There’s something magical about sitting down to a big plate of nachos, loaded with melty cheese and flavorful toppings. Easy to prepare, delicious, and sure to be a big hit! Hearty enough for a meal.

Ultimate Restaurant-Style Chicken Nachos Recipe

Bag Tortilla Chips (sturdy tortilla chips or homemade tortilla chips)

Cups Chicken (shredded (use leftover chicken

Cups Mexican Blend Cheese (or a mix of Monterey Jack cheese and cheddar)

Ounces Refried Beans (or pinto beans, 1 can)

Ounces Black Beans (1 can drained and rinsed)

Cup Tomatoes (diced or cherry tomatoes)

Cup Black Olives (sliced)

Red Onion (diced)

Cup Green Onions (chopped)

Teaspoon Garlic Powder

Teaspoon Chili Powder

Teaspoon Taco Seasoning

Tablespoon Olive Oil

Pico de gallo

avocado

Sour cream

Homemade salsa

Lime wedges

Queso fresco

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a large skillet, heat the olive oil over medium-high heat. Add the shredded chicken, garlic powder, chili powder, and taco seasoning. Stir to coat the chicken evenly and cook for 2–3 minutes to heat through. Set aside.

Spread a single layer of restaurant-style tortilla chips on the prepared sheet pan. Top the chips with refried beans, black beans, and half of the shredded chicken.

Sprinkle lots of cheese over the nachos. Use a mix of Mexican blend, Monterey Jack cheese, or your favorite types of cheese for the best flavor.

Bake in the preheated oven for 10–15 minutes, or until the cheese is fully melted and bubbling.

Add toppings. Once out of the oven, top the nachos with the remaining chicken, black olives, red onion, green onions, and any cold toppings like pico de gallo, diced avocado, or a dollop of sour cream.

Garnish with lime wedges and enjoy your loaded chicken nachos right off the sheet pan.

Impress your friends with this Restaurant Style Poor Man’s Lobster recipe! Make this baked fish for your next restaurant meal at home that’s so simple you’ll look like a pro!

Restaurant Style Poor Man's Lobster

¼ Pounds Fish Fillets (Cod, Haddock, or Halibut)

Tsp Seasoned Salt

Tsp Paprika

Butter

Place fish in a greased or oiled baking dish. Preheat your oven to 400 degrees Fahrenheit.

If the fish is frozen, thaw it. Once thawed, slice the fish into serving portions. Place them in the prepared baking dish(s). This can all be baked in an 11 X 7 baking dish or smaller individual baking dishes. Sprinkle with the seasoned salt and paprika.

Depending on the day, I may drizzle butter over the fish before baking or use it as dipping sauce after. The choice is yours. Bake for 15-20 minutes or until the fish flakes easily with a fork.

Serve as is or serve with melted butter

Top 9 restaurant recipe recipes from across the web

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Classic Wedge Salad

How to Cook Thin Pork Chops Without...

Easy Chicken Marsala (30 Minute Mea...

Easy Eggs Benedict

Ultimate Homemade Perfect Popovers ...

Easy Homemade Caesar Salad Dressing...

Dad's Mongolian Beef: A Chinese Che...

Ultimate Restaurant-Style Chicken N...

Restaurant Style Poor Man's Lobster

Top 9 restaurant recipe recipes from across the web

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

Top Tags

Classic Wedge Salad

How to Cook Thin Pork Chops Without...

Easy Chicken Marsala (30 Minute Mea...

Easy Eggs Benedict

Ultimate Homemade Perfect Popovers ...

Easy Homemade Caesar Salad Dressing...

Dad's Mongolian Beef: A Chinese Che...

Ultimate Restaurant-Style Chicken N...

Restaurant Style Poor Man's Lobster

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