Restaurant Recipe Assignment

Search Google or HERE to find copycat or clone recipes for a restaurant of your choosing.

Post the recipe in a comment (no repeats!)

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88 thoughts on “Restaurant Recipe Assignment

  1. A&W Onion Rings

    1 cup McCormick Golden Dipt Tempura batter mix
    1/4 teaspoon onion powder
    1/8 teaspoon ground black pepper
    1/2 cup water
    1/4 cup beer (regular or nonalcoholic)
    1 extra large white onion, sliced 3/8-inch thick
    6 cups vegetable oil (for deep fryer)

    Heat the deep fryer to 375 degrees F.

    Combine tempura mix with the spices and liquid to make a batter, using a fork. There will be some small lumps which is okay.

    Slice the onion, and separate all of the rings. Dip the individual rings into the batter, then drop into the preheated oil. Deep fry for 3 to 5 minutes until golden brown. Remove to a paper towel lined plate. Salt lightly, and serve hot!

    – See more at: http://www.recipegoldmine.com/cca/aw-onion-rings.html#sthash.8VMjx4tC.dpuf

  2. CHIPOTLE BURRITO BOWL
    1 can chipotle in adobo
    1 teaspoon black pepper
    2 tablespoons fresh oregano, chopped
    6 cloves garlic, chopped
    1/2 red onion, coarsely chopped
    1/4 cup olive oil
    1/2 tablespoon cumin
    4 boneless skinless chicken breasts
    chipotle rice
    romaine lettuce
    For Topping the Burritos:
    1 15 oz can black beans, rinsed and drained
    monterey jack cheese
    chipotle guacamole
    chipotle corn salsa
    sour cream
    Directions
    Remove one chile and 2 tablespoons adobo sauce from can. Coarsely chop chile and place in a medium bowl with the adobo sauce.
    Add all remaining ingredients except for chicken breasts (black pepper, oregano, garlic, onion, cumin powder, and olive oil). Using an immersion blender or food processor, puree mixture until smooth.
    Place chicken breasts in a glass dish and coat both sides with the marinade. Cover dish with plastic wrap and place in the refrigerator for at least 3 hours, or up to 24 hours.
    Heat grill to medium high heat. Grill chicken until done, approximately 4-5 minutes per side.
    Coarsely chop grilled chicken.
    To assemble the Burrito Bowl:

    Layer rice and lettuce in a bowl.
    Add black beans, grilled chicken, guacamole, corn salsa, shredded cheese, sour cream, and any additional toppings of your choice.
    Enjoy!

  3. Salem Tavern Maryland Corn Chowder
    Source: Chef John Deschler, Salem Tavern

    1 1/2 pounds bacon, diced
    1/2 pound onion, diced
    3/4 cup flour
    10 3/4 cups chicken stock (or bouillon)
    4 cups creamed corn
    Salt to taste
    1/2 tablespoon black pepper
    Pinch oregano
    1 pound corn kernels, fresh or frozen
    1 pound potatoes, peeled, finely diced
    2 3/4 cups heavy cream
    Hot-pepper sauce, to taste

    In large soup pot, sauté bacon and onion until onion is tender. Add flour and reduce heat to low. Cook, stirring, about 7 minutes. Do not allow flour to brown.

    Blend in stock, stirring well. Add creamed corn, salt, pepper and oregano.

    Bring soup to a boil. Add potatoes, reduce heat and simmer 15 minutes, until potatoes are tender.

    Add corn and hot sauce. Taste for seasoning and adjust if necessary.

    Stir in cream, heat through and serve.

    Makes about 1 gallon.

  4. Beach Break Cafe Banana Crunch French Toast
    Source: Beach Break Cafe, San Diego, California

    3 servings

    4 large eggs
    Dash cinnamon
    Dash vanilla extract
    6 slices thick egg bread
    Honey Bunches of Oats cereal
    Canola oil
    Fresh banana slices
    Whipped cream

    Lightly beat eggs in a shallow dish or pie pan. Whisk in cinnamon and vanilla extract. Dip slices of bread into the egg mixture, coating both sides. Pour a generous amount of Honey Bunches of Oats cereal into another pie pan or shallow dish. Press slices of bread into the cereal on both sides so that cereal sticks.

    Cook bread slices in a hot skillet with a little canola oil until golden. Garnish with banana slices and whipped cream.

  5. Duckwater’s seafood gummbo

    8 bay leaves
    1 tablespoon thyme
    2 tablespoons black pepper
    2 tablespoons salt
    1 tablespoon thyme
    1 tablespoon allspice
    2 tablespoons oregano
    1 tablespoon basil
    2 cups vegetable oil
    4 cups all-purpose flour
    2 cups chopped onion
    2 tablespoons Cajun spice
    2 cups chopped celery
    1 tablespoon granulated sugar
    3 pounds frozen okra pieces
    3 quarts clam juice
    1 quart water
    1/4 cup Worcestershire sauce
    1 tablespoon Tabasco sauce
    1 tablespoon Cajun seasoning
    1 cup chopped celery
    3 pounds shrimp
    1 tablespoon chopped garlic
    1 pound crabmeat
    1/3 cup chopped parsley
    1 cup chopped onion
    1/2 cup chopped scallions
    1/3 cup gumbo file

    Combine bay leaves, thyme, black pepper, salt, allspice, oregano and basil. Set aside.

    Heat oil until smoking. Add flour and cook until dark brown.

    Add chopped onion, Cajun spice, chopped celery, sugar and frozen okra pieces Add to hot roux. Cook to sauté vegetables.

    Add clam juice, water, Worcestershire sauce, Tabasco sauce and Cajun seasoning to roux and sauteed vegetables. Bring to a boil.

    Add remaining ingredients. Bring to a boil.

    Add gumbo file to finished gumbo. Serve over rice.

    Makes 1 1/2 gallons. Servings: 12

    1. Cheesecake Factory Cheesecake
      3 hours total

      Ingredients:

      Servings:
      8
      Units: US | Metric
      crust
      1/4 cup finely chopped pecans
      1/4 cup finely chopped almonds
      1/4 cup finely chopped walnuts
      3/4 cup finely chopped vanilla wafer
      2 tablespoons melted butter
      Filling
      1 1/2 lbs cream cheese
      1 1/3 cups sugar
      5 large eggs
      16 ounces sour cream
      1/4 cup flour
      2 teaspoons vanilla extract
      2 teaspoons lemon juice
      Directions:

      1
      Crust: Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2″ up the sides of the pan, set aside.
      2
      Cheesecake: All above ingredients should be at room temperature before your begin.
      3
      Start by beating the cream cheese until light and fluffy.
      4
      Keep the mixer on a low setting throughout the beating and mixing process.
      5
      Add the sugar a little at a time and continue beating until creamy.
      6
      Add one egg at a time and beat after each egg.
      7
      When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well.
      8
      Add the sour cream last and beat well.
      9
      Pour cream cheese into the spring pan.
      10
      Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
      11
      When time is up, turn oven off, prop open oven door and leave in oven for one hour.
      12
      After one hour, remove from oven.
      13
      Let cool enough before the cheesecake is put into the refrigerator for 24 hours.
      14
      A cheesecake should season.
      15
      The wait is worth it.
      16
      The flavor ripens and becomes enriched.

  6. A&W Onion Rings

    1 cup McCormick Golden Dipt Tempura batter mix
    1/4 teaspoon onion powder
    1/8 teaspoon ground black pepper
    1/2 cup water
    1/4 cup beer (regular or nonalcoholic)
    1 extra large white onion, sliced 3/8-inch thick
    6 cups vegetable oil (for deep fryer)

    Heat the deep fryer to 375 degrees F.

    Combine tempura mix with the spices and liquid to make a batter, using a fork. There will be some small lumps which is okay.

    Slice the onion, and separate all of the rings. Dip the individual rings into the batter, then drop into the preheated oil. Deep fry for 3 to 5 minutes until golden brown. Remove to a paper towel lined plate. Salt lightly, and serve hot!

  7. Buffalo Wild Wings Mango Habanero Sauce

    Ingredients:
    Servings: 4
    Units: US | Metric
    2 cups mango nectar
    habanero sauce (recommend El Yucatan, amount to taste)
    1 tablespoon corn syrup
    1/4 cup pepper sauce (Frank’s)
    1/3 cup butter (melted)

    Directions:
    1) Put the mango nectar in a large pan and add the amount of habanero sauce you want. mix it up. should be a nice bright orange. put it on medium heat and let it simmer, stir intermittently and reduce to about 1/4 cup volume. Add corn syrup, cayenne sauce and melted butter. Mix.
    2) Cook the chicken however you want.
    3) Toss the wings/chicken in your sauce.

  8. Mader’s Hungarian Goulash

    ingredients:
    2 pounds onions, sliced
    1/2 cup oil or 5 ounces lard
    1 1/2 teaspoons paprika
    1 (2 pound) beef chuck, cut in 2-inch cubes
    1 pint beef stock
    1 1/2 teaspoons tomato paste
    1 teaspoon salt
    1 teaspoon vinegar
    Rind of half a lemon, finely chopped
    1 clove garlic, finely chopped
    1 teaspoon caraway seed
    Water to thin the goulash

    Directions:
    In a large, heavy pot, fry onions in hot oil until golden brown, about 10 to 15 minutes. Add paprika and stir well. Add meat, cover and let meat brown lightly, stirring frequently. Add stock, tomato paste, salt and vinegar.

    With mortar and pestle, or flat part of heavy knife, mash lemon rind with garlic and caraway seeds. Add to meat mixture.

    Cover saucepan and simmer very gently about 30 minutes or until meat is tender. Add additional water in small quantities if needed. Serve with boiled potatoes, noodles or dumplings and a fresh, crisp roll.

  9. Arby’s Roast Beef Sandwiches
    Copycat Recipe

    Serves 8

    1 (3 to 4 pound) roast
    1/2 cup water
    1/2 cup firmly packed brown sugar
    1 envelope onion soup mix
    1 onion, chopped
    1/2 teaspoon garlic powder, or to taste
    Salt and pepper to taste
    8 onion hamburger buns or regular hamburger bun

    Roast Beef: Place roast in crock pot. Stir remaining ingredients together and pour over roast. Cook on LOW all night. The next morning stir together. Remove any membrane or fat if desired. Stir well again. Let simmer on LOW until noon or evening. Serve on buns

  10. Taco Bell Mexican Pizza

    1/2 pound ground beef
    1/2 teaspoon salt
    1/4 teaspoon dried minced onion
    1/4 teaspoon paprika
    1 1/2 teaspoons chili powder (Spanish blend is best)
    2 tablespoons water
    8 small (6-inch diameter) flour tortillas
    1 cup Crisco shortening or cooking oil
    1 (16 ounce) can refried beans
    1/3 cup diced tomato
    2/3 cup mild picante salsa
    1 cup shredded Cheddar cheese
    1 cup shredded Monterey jack cheese
    1/4 cup chopped green onions
    1/4 cup sliced black olives

    Cook the ground beef over medium heat until brown, then drain off the excess fat from the pan.

    Add salt, onions, paprika, chili powder and water, then let mixture simmer over medium heat for about 10 minutes. Stir often.

    Heat oil or Crisco shortening in a frying pan over medium-high heat. If oil begins to smoke, it is too hot. When oil is hot, fry each tortilla for about 30-45 seconds per side and set aside on paper towels. When frying each tortilla, be sure to pop any bubbles that form so that tortilla lays flat in oil. Tortillas should become golden brown.

    Heat up refried beans in a small pan over the stove or in the microwave. Heat oven to 400 degrees F.

    When meat and tortillas are done, stack each pizza by first spreading about 1/3 cup refried beans on the face of one tortilla. Next spread 1/4 to 1/3 cup of meat, then another tortilla. Coat your pizzas with two tablespoons of salsa on each, then split up the tomatoes and stack them on top. Next divide up the cheese, onions and olives, stacking in that order.

    Place pizzas in your hot oven for 8-12 minutes or until cheese on top is melted.

    Makes 4 pizzas. Hope you’re hungry, ’cause this recipe makes four of the Mexican Pizzas like those served at the Taco Bell chain. This recipe is also handy if you want to know how to make a spiced ground beef just like the stuff Taco Bell uses in its tacos and other items.

  11. O’Charley’s Beef Monterey

    1 ounce salad oil
    1 teaspoon minced garlic
    7 ounces marinated beef tips
    Seasoning salt
    1/2 cup freshly sliced mushrooms (1/4-inch hand cut)
    1/2 cup julienne red onion (1/4 x 2 1/2-inches)
    1 ounce Burgundy wine
    4 ounces rice pilaf
    1 slice Monterey jack cheese
    1 each kale garnish
    Sprinkle of chopped parsley

    Ladle 1 ounce of oil into heated sauté pan. Add minced garlic and cook for 10
    seconds. Place 7 ounces of beef tips into pan and generously season with
    seasoning salt. After tips have cooked for 1 1/2 minutes, add vegetables. When
    vegetables are 50% done, add burgundy wine. Cook tips to medium
    temperature. If you’re cooking beef tips medium well or well done, do not add garlic until wine is added because garlic will burn.

    When tips are done, portion rice into bottom of a large rarebit dish and place tips and veggies on top of rice. Do not drain.

    Place a slice of Monterey Jack cheese over tips, covering beef tips completely. Tuck the cheese around the beef tips so it is contained within the dish. Place rarebit dish into a cheese melter, broiler, or oven. Carefully remove dish when cheese is completely melted. Serve rarebit on dinner dish. Garnish with a fist size piece of kale and serve.

  12. Xochimilco Mexican Restaurant and Grille Shrimp and Scallop Fajitas

    Source: Xochimilco Mexican Restaurant and Grille, Sacramento, California

    6 ounces shrimp whole, peeled and cleaned
    3 ounces whole scallops
    1/2 large bell peppers, sliced (green and red)
    1/2 onion, sliced
    1 zucchini sliced
    1 large carrot sliced

    Heat 3 tablespoons of olive oil until hot. Add vegetables, and cook for 2 minutes. Add scallops and shrimp. Add a dash of pepper and a dash of garlic, and salt to liking. Cook until shrimp and scallops are done.

    Recommended side dishes: Spanish rice or white rice, pico de gallo, beans, guacamole, sour cream, shredded cheese, lettuce, flour or corn tortillas.

  13. 1 1/2 pounds semisweet chocolate
    2 cups heavy cream
    2 tablespoons unsalted butter
    High quality, unsweetened cocoa powder for dusting

    Combine chocolate, cream and butter in the top pan of a double boiler over simmering water. Do not allow chocolate to become too hot, or it will become hard and dry.

    When chocolate mixture is completely melted, remove from heat and whisk with a balloon whisk until all the ingredients are well incorporated. Line bottom of a 9-inch springform pan with wax paper and pour chocolate mixture into pan. Let cool and then cover and chill at least 6 hours, or up to 48 hours before serving.

    To prepare torte for serving, run blade of a small, sharp pointed knife around edge of torte to loosen it from sides of pan. Unclasp and remove ring from springform pan.

    Run long, flat icing spatula between torte and springform pan bottom to detach torte. Invert serving plate over torte; Place one hand beneath pan bottom and one hand over serving plate; invert so torte rests on serving plate. Remove pan bottom and wax paper from top of torte. Using a fine meshed strainer or shaker, dust top with cocoa powder. Slice into individual servings. Refrigerate any leftovers.

  14. David Perekopskiy period 6
    March 24, 2014 at 9:07 PM
    Cheesecake Factory Cheesecake
    3 hours total

    Ingredients:

    Servings:
    8
    Units: US | Metric
    crust
    1/4 cup finely chopped pecans
    1/4 cup finely chopped almonds
    1/4 cup finely chopped walnuts
    3/4 cup finely chopped vanilla wafer
    2 tablespoons melted butter
    Filling
    1 1/2 lbs cream cheese
    1 1/3 cups sugar
    5 large eggs
    16 ounces sour cream
    1/4 cup flour
    2 teaspoons vanilla extract
    2 teaspoons lemon juice
    Directions:

    1
    Crust: Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2″ up the sides of the pan, set aside.
    2
    Cheesecake: All above ingredients should be at room temperature before your begin.
    3
    Start by beating the cream cheese until light and fluffy.
    4
    Keep the mixer on a low setting throughout the beating and mixing process.
    5
    Add the sugar a little at a time and continue beating until creamy.
    6
    Add one egg at a time and beat after each egg.
    7
    When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well.
    8
    Add the sour cream last and beat well.
    9
    Pour cream cheese into the spring pan.
    10
    Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
    11
    When time is up, turn oven off, prop open oven door and leave in oven for one hour.
    12
    After one hour, remove from oven.
    13
    Let cool enough before the cheesecake is put into the refrigerator for 24 hours.
    14
    A cheesecake should season.
    15
    The wait is worth it.
    16
    The flavor ripens and becomes enriched.

  15. Balducci’s Tiramisu

    ingredients:
    24 ladyfingers, toasted in a 375 degree F oven for 15 minutes
    2 cups espresso coffee, cooled
    6 eggs, separated
    3 to 6 tablespoons granulated sugar, to taste
    1 pound mascarpone
    2 tablespoons Marsala wine
    2 tablespoons Triple Sec
    2 tablespoons brandy
    2 tablespoons orange extract
    8 ounces bittersweet chocolate, finely chopped

    Directions:
    Arrange the ladyfingers on a plate and lightly soak them with the cooled espresso. Put half of the soaked ladyfingers in one layer in a rectangular serving dish.

    While the ladyfingers are soaking, beat the egg yolks with the sugar until the yolks turn pale in color. Add the mascarpone, the liquors, and the extract, and stir gently.

    In a separate bowl, beat the egg whites with a wire whisk until they are stiff. Gently fold the whites into the mascarpone mixture.

    Use half of this mixture to make a layer on top of the ladyfingers in the serving dish. Sprinkle with half of the chopped chocolate. Repeat the procedure with another layer of soaked ladyfingers, the mascarpone mixture, and chocolate. Cover with tin foil and refrigerate for at least 1 hour before serving.

  16. Ingredients

    2 pounds chicken pieces, boneless and skinned
    1 egg
    1 1/2 teaspoons salt
    White pepper
    Oil for frying
    1/2 cup plus 1 tablespoon cornstarch
    1/4 cup flour
    1 tablespoon ginger root, minced
    1 teaspoon garlic, minced
    1 dash red hot chilies
    1/4 cup green onions, chopped
    1 tablespoon rice wine
    1/4 cup water
    1 teaspoon sesame oil
    2 teaspoons orange zest, minced
    1/4 cup orange juice
    1/2 teaspoon granulated sugar
    2 tablespoons chicken stock
    1 tablespoon light soy sauce

    Instructions

    To make orange sauce, combine zest, orange juice, granulated sugar, chicken stock and soy sauce in a small bowl and set aside.

    Cut chicken pieces in 2-inch squares and place in large bowl. Stir in egg, salt, pepper, and 1 tablespoon oil and mix well.

    Stir 1/2 cup cornstarch and flour together. Add chicken pieces, stirring to coat.

    Heat oil for deep-frying in wok or deep-fryer to 375 degrees F. Add chicken pieces, a small batch at time, and fry 3 to 4 minutes or until golden and crisp. Do not overcook or chicken will be tough. Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.

    Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed.

    Stir water into remaining 1 tablespoon cornstarch until smooth. Add to chicken and heat until sauce is thick. Stir in 1 teaspoon sesame oil.

  17. Olive Garden grilled chicken in alfredo sauce

    Ingredients

    2 chicken breasts
    salt and pepper
    2 teaspoon olive oil
    8 ounces dry pasta
    2 cups heavy cream
    1/2 cup (1 stick) butter
    1/2 to 3/4 cup grated Parmesan cheese
    1/2 teaspoon garlic powder (optional)
    Instructions

    Preheat your grill to medium-high heat. Brush with oil and then season the chicken breasts with salt and pepper. Grill 5 to 7 minutes on the first side and then flip the chicken over and grill for another 3 to 4 minutes, or until cooked through.

    Cook pasta according to package directions.

    Prepare the Alfredo sauce by combining the cream and butter in a saucepan over medium-high heat. Do not let the mixture come to a boil, but heat until small bubbles begin to form. Add the Parmesan cheese and whisk quickly. Add the garlic powder and continue to whisk. The sauce will thicken after a minute or two.

    Cut the chicken breasts into strips. Serve by placing half the pasta on each plate, then topping it with sauce and a sliced chicken breast.

  18. 1 cup dark brown sugar
    1/2 cup cider vinegar
    1/2 cup beef stock
    1/2 cup soy sauce
    1/2 cup honey
    1/8 cup Worcestershire sauce
    1 tablespoon vegetable oil
    1 tablespoon whiskey
    1/4 teaspoon Liquid Smoke
    Tabasco sauce (to taste)
    1 tablespoon garlic (granulated)
    Cornstarch/water mixture (as needed to thicken)

    Combine liquid ingredients cider vinegar through Tabasco sauce in saucepan and warm to just below a simmer over low heat. You may opt to use a “double boiler” pan to avoid scorching the glaze.

    Next, add garlic and then slowly add sugar while stirring.

    In small cup/bowl, add cornstarch to cold water and mix thoroughly until starch is dissolved. Increase heat to glaze and slowly stir in the starch/water mixture as it thickens. Do not bring to full boil. Stop just short of the desired final consistency. It will continue to thicken. Reduce heat to keep warm. You may serve on the side of your favorite broiled dish or brush on just before removing from the broiler/grill.

  19. Macaroni Grill Sesame Shrimp

    1/2 ounce oil
    1/4 cup diced carrots
    1/4 cup diced onions
    1/4 cup diced celery
    1/2 cup diced mushrooms
    6 large shrimp (16 to 20 count)
    1 teaspoon toasted sesame seeds
    1 ounce soy sauce
    1 ounce white wine

    Sauté carrots, onions, celery and mushrooms in the oil on medium heat until soft. Add the shrimp and cook for 2 to 3 minutes. Then add sesame seeds, soy sauce and white wine. Stir and serve.

    Servings: 1

  20. CHICKEN CLUB PIZZA
    Papa Johns Copycat Recipe

    1/3 – 1/2 cup Papa John’s Pizza Sauce (see sidebar for recipe)
    1 cup grilled chicken breast, chopped (or rotisserie chicken breast)
    1/2 cup crumbled bacon
    1/2 cup ham, chopped
    1/2 cup diced tomatoes
    2 mushrooms, sliced
    2 cups Mozzarella cheese

    Spread sauce on semi-baked pizza dough. In a bowl toss all topping ingredients together and sprinkle evenly on top of pizza crust. Bake on a pizza stone (if you have one) at 450 degrees until cheese is melted and crust is golden brown, 8-10 minutes, maybe more.

  21. Grilled Pineapple with Nutella

    Source: Giada De Laurentiis – Everyday Italian

    2 pineapples, peeled, cut crosswise into 1/2-inch
    thick slices and core removed
    2/3 cup mascarpone cheese, room temperature
    1/2 teaspoon vanilla extract
    2/3 cup Nutella
    6 tablespoons whipping cream
    Olive oil
    3 tablespoons chopped toasted hazelnuts

    Prepare the outdoor barbecue to medium-high heat. If you do not have a barbecue, you can use an indoor grill pan set to medium high heat. Lightly oil the grill. Grill the pineapple slices until heated through and beginning to brown, about 3 minutes per side. It’s important to leave the pineapples on the grill, untouched so that you can create the grill marks. While the pineapples are cooking, whisk the mascarpone and vanilla in a small bowl to blend. Set aside.

    Combine the chocolate-hazelnut spread and cream in a small bowl and stir to combine. Place in a microwave on HIGH for about 2 minutes, stirring every 20 seconds to blend well. Alternatively, you can combine the chocolate-hazelnut spread and cream in a small saucepan, set over low heat, and cook for about 5 minutes, stirring constantly. Heat until satiny smooth and easy to pour, about 3 to 5 minutes.

    Transfer the pineapple slices to a large platter. Drizzle the warm chocolate-hazelnut sauce over.

    Dollop the mascarpone mixture atop. Sprinkle with the hazelnuts and serve.

    10 to 12 servings

  22. Natalie Masuoka
    Period 3

    St. Supery Pumpkin Pie
    This recipe serves 8.

    1 (15 ounce) can canned pumpkin puree (not seasoned)
    1 (12 ounce) can evaporated skim milk
    2 eggs, separated
    1/4 teaspoon ground nutmeg
    1/4 teaspoon ground cloves
    1 teaspoon ground cinnamon
    2 tablespoons Moscato or other sweet dessert wine
    1/4 cup honey
    1/4 cup brown sugar
    2 teaspoons vanilla extract
    1 pre-made 9-inch pie crust

    Heat the oven to 400 degrees F.

    In a medium bowl, whisk together the pumpkin puree, milk and egg yolks. Mix in the nutmeg, cloves, cinnamon, wine, honey, sugar and vanilla extract.

    In another bowl, whisk the egg whites to soft peaks. Fold both mixtures together and pour into the pie shell. Bake, after 10 minutes, reduce the heat to 350 degrees F and bake another 25 to 35 minutes, until the filling is set but still moves slightly in the center.

    Remove from the oven and let cool to room temperature before serving.

    NOTE: If the edges of the pie crust begin to brown too much during the cooking time, cover just the edges with foil to prevent burning.

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