Elke`s Market Cafe Praline Thumbprint CookiesSource: Elke Marsh, Elke`s Market Cafe, Allen, Texas dallasnews.comVisit a href="http://www.elkesmarketcafe.com/" target="_new"font color="009595"Elke`s Market Cafe/font/a on line1 cup butter, at room temperature1

El Torito Fruit RelishSource: Executive chef Pepe Lopez, El Torito Mexican restaurants1/2 cup peeled pineapple, diced 1/4 inch 1/2 cup peeled oranges, diced 1/4 inch 1/2 cup red bell peppers, diced 1/4 inch 1/2 cup peeled red onions, diced 1/4 inchSalt, to tastebr

Famous Dave`s Cajun Dynamite DustSource: Chef Dave Anderson Famous Dave`s Restaurant1/2 cup paprika6 tablespoons kosher salt1/4 cup coarse ground black pepper3 tablespoons dried basil3 tablespoons file powder3 tablespoons garlic powder2 tablespoons onion

Famous Dave`s Jumpin`, Juken` & Jiven All Day Beef Brisket and Secret Moppin` SauceSource: kare11 Minneapolis/St. Paul Chef Famous Dave Anderson 1999 03 27 07:48:57uSecret Moppin` Sauce/u3 (20 ounce) bottles Famous Dave`s BBQ sauce2 quarts water1 cup beef

Famous Dave`s Legendary Pit Barbecue RibsSource: kare11.com Chef: Dave Anderson Famous Dave`suRib Rub/u2 cups packed light brown sugar1 cup kosher salt3/4 cup sugar1/2 cup garlic seasoning1/4 cup chili powder1/4 cup lemon pepper1/4 teaspoon onio

Famous Dave`s Country Roast ChickenSource: Dave Anderson Famous Dave`suRoast Chicken Seasoning/u1/2 cup kosher salt1/2 cup paprika1/2 cup lemon pepper1/2 cup Mrs. Dash original blendMix all ingredients. Store in a covered container.uRoast Chic

Francesca`s Gourmet Catering and Cafe Seven Layers of HeavenSource: Francis McGinnis Francesca`s Gourmet Catering and CafeMakes 48 small, thick bars.uShortbread/u1/2 cup (about 2 1/2 ounce) hazelnuts3/4 cup (1 1/2 sticks) unsalted butter2 cups all purpose

Four Square Chocolate Brioche English Toffee Bread PuddingSource: Four Square Durham, North Carolina3/4 loaf chocolate brioche (plain brioche may be    substituted if chocolate is not available)1 1/2 cups crushed (medium sized chunks) English toffee, such

Fiesta Cantina Devil`s Toothpicks12 jalape?o peppers6 onions6 cups vegetable coating mixCut peppers and onions into strips. Dredge in the coating mix and deep fry until golden brownNOTE: Habaneros can be used instead of the jalape?os.

Fuego Restaurant Flaming Tequila Chicken WrapsSource: Fuego Restaurant, Tucson, Arizona2 mesquite grilled, boneless, skinless chicken breasts, cut into strips1/2 ounce vegetable oil1 teaspoon Sonoran seasoning salted1 Poblano chile, sliced in strips1 Anaheim chil

Four Peaks Brewing Company Arizona Chicken RollsSource: Four peaks Brewing Company Tempe, Arizona5 pounds grilled chicken breast, chopped10 Anaheim chiles, julienned1/4 pound cream cheese1 1/2 pounds pepper jack cheeseMix together well. Roll in Menlo egg roll

Flavors Restaurant Spring Morel Mushroom PastaSource: Chef Michael Fusco, Flavors Restaurant, Tulsa, Oklahoma2 tablespoons olive oil 5 to 6 fresh morel mushrooms, cleaned1 spring onion 2 to 3 stalks asparagus4 ounces angel hair pasta2 to 3 ounces whole butter,

Frasher`s Smokehouse & Lounge Turkey BrineSource: Frasher`s Smokehouse & Lounge, Scottsdale, Arizona Arizona Republic 7/14/20023 gallons water1 onion, diced2 ribs celery, diced1 carrot, diced8 cloves garlic12 peppercorns1 bay leaf1 tablespoon

Frasher`s Smokehouse & Lounge Pork BrineSource: Frasher`s Smokehouse & Lounge, Scottsdale, Arizona Arizona Republic 7/14/20022 gallons water1 1/2 cups kosher salt8 cloves garlic1/2 onion, diced2 ribs celery, diced10 peppercorns1 (12 ounce) can fro

Furr`s Cafeteria Billionaire Pie1 can sweetened condensed milk1 large carton nondairy whipped topping1 (20 ounce) can crushed pineapple, drained1 can cherry pie filling1/2 cup chopped pecans2 graham cracker crustsBlend condensed milk and whipped topping togethe

Frasher`s Smokehouse & Lounge Barbecue RubSource: Frasher`s Smokehouse & Lounge, Scottsdale, Arizona Arizona Republic 7/14/20022 tablespoons cayenne pepper1/4 cup chili powder1/4 cup cumin1 cup kosher salt1/2 cup granulated garlic1/4 cup dry mustardb

Fairmont Scottsdale Princess Chambord Chocolate SoupSource: Chef David Blom, Fairmont Scottsdale Princess Dessert, Scottsdale, Arizona12 ounces semi sweet chocolate, chopped 4 ounces milk chocolate, chopped 2 cups half and half 4 tablespoons Chambord liqueur 2 pint

Farnsworth House Pumpkin FrittersSource: post gazette.com, Pittsburgh, Pennsylvania1 1/2 cups cooked or canned pumpkin 1 cup all purpose flour 1 egg, beaten 1/2 teaspoon salt 1 teaspoon baking powder 1 teaspoon pumpkin pie spice 1/2 teaspoon nutmeg 1/2

Frisch`s Big Boy Tartar SauceSource: BrownBuddThe sauce for Big Boy Hamburgers is a Tartar Sauce that is also used on fish sandwiches at Frisch`s Big Boy in Cincinnati, Ohio.Years before McDonald`s hit the scene, there was Frisch`s. Dave Frisch, who took over a well establi

Full Moon Restaurant Tortilla SoupSource: Full Moon Restaurant Tulsa, Oklahoma4 ounces butter 4 ounces flour 1/2 gallon herb infused chicken broth 1 cup salsa 8 ounces shredded Cheddar jack cheese 8 ounces cooked, cubed chicken Seasoning 1 cup cream/

Fat Ronnie`s Fried Onion RingsFat Ronnie`s was located in Topeka, Kansas2 cups flour 1 1/2 teaspoons salt 1 teaspoon ground pepper 1/2 teaspoon baking powder 1 cup buttermilk 1 large sweet onion, 1/2 inch slicesVegetable oil for deep fryingPlace butt

Fiddler`s Green Irish Pub and Eatery Fish and ChipsSource: Fiddler`s Green Irish Pub and Eatery, Atlanta, Georgia1 1/2 quarts canola oil 4 cups all purpose flour plus 2 cups for dredging 1 teaspoon kosher salt plus 1 teaspoon 1 teaspoon freshly ground black pepper plus

410 Diner Onion and Artichoke SoupSource: 410 Diner, San Antonio, Texas San Antonio Express News 09/04/20028 medium white onions, sliced1/4 cup extra virgin olive oil 3 teaspoons fresh garlic pur?e 2 teaspoons fresh or dried thyme leaves 1 teaspoon cracked black

50`s Primetime Cafe Pot RoastSource: 50`s Primetime Cafe, Disney`s MGM Studios5 pounds top or bottom round roast1 1/2 cups dry red wine1 onion, diced2 carrots, peeled and diced2 cloves garlic, minced1 stalk celery, dicedSalt and pepper to taste6 cups be

Fat`s Asia Bistro and Dim Sum Bar Singapore NoodlesSource: Joseph Lee, Fat`s Asia Bistro and Dim Sum Bar, Roseville, California5 ounces cooked rice stick 1 ounce red bell pepper, julienned 1 ounce green bell pepper, julienned 1 ounce scallion whites 1 ounce onions,

Frankie & Johnnie`s Steakhouse Onion SoupSource: Frankie & Johnnie`s, Hoboken, New Jersey4 large Spanish onions, peeled1/4 cup butter1 tablespoon granulated sugar1/4 cup cognac1 tablespoon flourPinch of thyme1 1/2 quarts hearty beef stock Salt and p

Furnace Creek Inn Crispy Cactus AppetizerSource: Chef Michelle �Mike� Hanson, Furnace Creek Inn, Death Valley, California1 jar nopalitos (cactus) or fresh cactus, julienned 1 cup flour 1 pinch each Cajun seasoning, salt and pepperDrain cactus well. Combine the above

Furnace Creek Inn Rattlesnake EmpanadaSource: Chef Michelle �Mike� Hanson, Furnace Creek Inn, Death Valley, California 1 pound boneless rattlesnake meat 3 ounces raw chicken meat or chicken fat, used as a binder 1/2 cup each red, yellow and green bell peppers, chopped fine

Favori Restaurant Sizzling Catfish with Dill and Turmeric (Cha Ca Thanh Long)Source: Chef Quean Truong, Favori Restaurant, Santa Ana, California Orange County Register September 26, 2002Yield: 2 main course servings or 4 appetizersPinch salt 1/2 teaspoon granulated

Famous Dave`s Corn Bread with Honey Jalapeno Glaze1 cup yellow cornmeal 1 cup stone ground cornmeal 1 (9 ounce) package yellow cake mix 2 teaspoons baking powder 1 teaspoon salt 1/8 teaspoon cayenne 1/2 cup milk 1/2 cup buttermilk 1/4 cup vegetable oil br

Felix`s Chili con QuesoSource: Felix Mexican Restaurant, Houston, Texas1/2 cup vegetable oil1 onion, chopped Salt and ground black pepper to taste 1/2 cup canned tomatoes 1/4 teaspoon cayenne pepper 1 1/2 teaspoons granulated sugar 2 tablespoons paprika br

Fratelli`s Cafe Italiano Amaretti CookiesSource: Fratelli`s, San Antonio, TexasFratelli`s owner Jim Jungmann has roots in Northern Italy, and so do these wonderful almond cookies called amaretti.On a wall in a little bakery/trattoria in Pompeii`s ruins, there is a 2,000 yea

Frank`s Sandbar and Grill Key West Key Lime PiePalm Beach, FloridaServes 8.1 1/4 cups graham cracker crumbs 5 tablespoons unsalted butter, melted 1/3 cup granulated sugar 3 egg yolks 1 teaspoon grated lime zest 1 (14 ounce) can sweetened condensed milk

Frontera Grill Mexican Chocolate Pecan Pie BarsFrontera Grill is the Mexican restaurant in Chicago owned by Rick Bayless.Source: iSalsas That Cook/i by Rick Bayless with JeanMarie Brownson and Deann Groen BaylessFrontera Grill�s house specialty dessert for more than 13

Garden Terrace Nori Wrapped Filet of SalmonSource: Garden Terrace at La Posada Resort Scottsdale, Arizona1 (4 to 8 ounce) salmon filet, roasted4 sheets nori2 tablespoons olive oil1 teaspoon fish sauce1 tablespoon mixed herbs: mint, basil, thyme, garlic, parsleyb

Geppetto Restaurant Pizza BiancaSource: Geppetto Restaurant, Washington, DC Bon Appetit1 1/2 envelopes dry yeast1 teaspoon granulated sugar1 cup warm water (105 to 115 degrees F)1 teaspoon salt2 1/2 cups (or more) all purpose flour2 tablespoons vegetable oil

Gautreau`s Walnut PieSource: Gautreau`s Restaurant New Orleans, Louisiana1 cup granulated sugar1/2 cup real maple syrup1/2 cup Karo syrup1 pinch salt3 eggs1 teaspoon cornstarc cup walnuts, chopped1 prepared pie shellMix all ingredients togeth

Grand Hotel Shrimp a la GrandSource: Chef Hans Burtscher of the Grand Hotel Mackinac Island, Michigan Detroit Free Press 6/14/003 teaspoons olive oil20 medium shrimp, peeled and deveined2 diced shallots1 tablespoon diced pickled ginger3 tablespoons green pepper

Grizzly`s Grill & Saloon BBQ Pork ChopsSource: kare11 Minneapolis/St. Paul Chef Jamie Lucas Grizzly`s Grill & Saloon 1999 07 15 07:46:501 (64 ounce) bottle ketchup1/2 cup white vinegar1/2 cup liquid smoke1 cup water1/2 cup brown sugar1 tablespoon

Grove Park Inn Shrimp, Corn and Mushroom SoupSource: The Wichita Eagle 05/02/013 tablespoons extra virgin olive oil1 (8 ounce) package sliced fresh white    mushrooms, coarsely chopped4 large scallions, trimmed and coarsely    choppe