Popeye`s Biscuits4 cups Bisquick4 ounces sour cream1 cup club soda (at room temperature)1/2 cup (1 stick) margarinePreheat oven to 375 degrees F.Mix Bisquick, sour cream and club soda together. Pour onto floured surface and knead very lightly. Roll out to about

Popeye`s Red Beans and Rice3 (16 ounce) cans red beans    (2 cans with liquid, 1 can drained )1/2 to 3/4 pound smoked ham hock1 1/4 cups water1/2 teaspoon onion powder1/2 teaspoon garlic salt1/4 teaspoon red pepper1/2 teaspoon salt or to tasteb

Porky`s Drive In ChiliSource: Porky`s Drive In St. Paul, Minnesota1 pound lean ground beef1 cup diced onion1 teaspoon salt2 teaspoons black pepper1 tablespoon plus 1 teaspoon chili powder4 pounds canned diced tomatoes2 1/2 cups catsup2 pounds canned k

P. F. Chang`s China Bistro Firecracker Shrimp2 tablespoons canola oil8 ounces 36 40 shrimp7 baby carrots, halved lengthwise1/2 cup water chestnut slices20 to 24 snow peas (china peas)1 large scallion white part 1/4 inch minced1 large garlic clove, chopped fine

Portabella`s Pantry Shrimp Dill Avocado SaladSource: Portabella`s Pantry Alpharetta, Georgia as published in Atlanta Journal ConstitutionuShrimp Salad/u4 cups chopped, cooked shrimp (or about 1 1/2 pounds raw    unpeeled shrimp boiled 2 3 minutes, pe

Potawatomi Casino Restaurants Fry BreadSource: Executive Chef Michael Durham Fire Pit Sports Bar and Grill Potawatomi Casino Restaurants Wisconsin2 cups flour1 tablespoon baking powder1 teaspoon salt1/4 cup granulated sugar1 cup milkVegetable oil for deep

Prescott Brewing Company Artichoke DipThis is served at the Prescott Brewing Company in Prescott, Arizona.1 (4 ounce) can artichoke hearts1 1/2 cups sour cream2 cups fresh Parmesan cheese, shredded,1/4 cup scallion, chopped1 tablespoon white wine1 1/2 teaspoons

President Casino Potato ChowderSource: President Casino St. Louis, Missouri3 potatoes, peeled1 1/4 cups diced onion3 cups plus 2 tablespoons water, divided2 teaspoons chicken base (see note)1/4 teaspoon ground black pepper1 1/4 cups heavy cream2 tablespoo

Pronto Ristorante Gnocchi di Potate alla RomanaSource: Pronto Ristorante Phoenix, Arizona4 pounds 6 ounces large starchy potatoesApproximately 5 cups all purpose flourPinch of salt6 cups marinara sauce2 cups Parmigiano and Reggiano cheeseBoil, peel and mas

P. F. Chang`s China Bistro Firecracker Shrimp8 ounces medium shrimp, peeled and deveined3 tablespoons diced green pepper3 tablespoons diced yellow onion10 ounces cooked egg noodles1 tablespoon minced garlic3 tablespoons diced red pepper1 tablespoon green onion (wh

P.F. Chang`s China Bistro Garlic Noodles3 teaspoons minced garlic3 teaspoons granulated sugar2 tablespoons white vinegar1 1/2 teaspoons red chile flakes2 tablespoons canola oil1 pound fresh Chinese noodle or vermicelli1/2 teaspoon sesame oil4 ounces Cantonese

Pigall`s Fusion ChickenSource: Pigall`s Restaurant Cincinnati, Ohio (no longer in existence)2 whole medium size chicken breasts1 cup dry red wine1/4 cup hoisin sauce1/4 cup chopped onion1 tablespoon soy sauce1 teaspoon minced garlic1/2 teaspoon grated gin

P.F. Chang`s China Bistro Lemon Pepper Shrimp1 dozen shrimp, peeled and cleanedCornstarch or potato starchCanola oil for fryingHalf a lemon, cut into thin slicesAssorted vegetables cut into thin stripsuBlack Pepper Sauce/u1 ounce table black pepper1 oun

Petroleum Club Bread PuddingSource: San Antonio Express News Petroleum Club, San Antonio, Texas3 large eggs1 1/4 cups granulated sugar1 1/2 teaspoons vanilla extract1 1/2 teaspoons cinnamon1 teaspoon nutmeg (freshly grated is best)2 cups milk1/4 cup (1/2

Pier Four BBQ Stuffed PrawnsSource: wwltv.com Pier Four Restaurant at Casino Magic in Biloxi, Mississippi2 U2 Prawn or U8 Shrimp1/8 ounce salt1/4 ounce black pepper3 ounces butter, raw1 ounce olive oil6 roasted garlic cloves1 ounce white wine2 ounces

Pagano`s Chicken MarsalaSource: Claudio Pagano of Pagano�s Restaurant, Hesperia, California highdesert.com1 skinless, boneless chicken breast1 teaspoon shallot, diced fine1/2 teaspoon garlic, crushed4 whole mushrooms, slicedSalt and pepper, to taste1/2 cup Ma

Pagano`s Rosalie PotatoesSource: Claudio Pagano of Pagano�s Restaurant, Hesperia, California highdesert.com4 small red potatoes1 tablespoon butterSalt and pepperFresh chopped rosemary, to tasteQuarter the potatoes into about 12 pieces. Boil them halfway, then

P.F. Chang`s China Bistro Lettuce Chicken Wraps8 dried shiitake mushrooms1 teaspoon cornstarch2 teaspoons dry sherry2 teaspoons soy sauce2 teaspoons waterSalt and pepper1 1/2 pounds boneless, skinless chicken5 tablespoons vegetable oil1 teaspoon fresh minc

Panda Inn Panda BeefSource: Panda Management Company highdesert.com1 1/4 pounds beef, sliced4 cups vegetable oil1 teaspoon crushed garlic1 teaspoon crushed ginger1 tablespoon green onion, chopped1 teaspoon chili paste2 tablespoons sweet and sour sauce

Penguins Sea Grille Bananas AmarettoSource: Penguins Sea Grille Hyannis, MassachusettsServes 44 bananas, cut into 1 inch slices1 cup brown sugar1/2 cup (1 stick) unsalted butter1/2 lemon3 ounces dark rum3 ounces AmarettoIce creamPlace butter

Pirate`s House CheesecakeSource: Pirates` House, Savannah, GeorgiauCrust/u30 vanilla wafers, crushed1/2 cup blanched almonds, ground1/4 teaspoon almond extract1/4 cup butter or margarine, softenedMix cookie crumbs, ground almonds and almond extract with

Pittman House Restaurant ABC SandwichThis was a specialty of the now closed Pittman House Restaurant in Dallas, Texas.1 cup mayonnaise1/2 cup minced scallions2 tablespoons brandy1/4 teaspoon coarsely ground black pepper18 slices toasted whole wheat breadLeaf le

Pinnacle Peak Patio Cowboy BeansSource: Pinnacle Peak Patio, Scottsdale, Arizona1 pound pinto beans1 small ham hockSalt, to taste1 small onion, chopped1 tablespoon chopped green chilesPinch of whole leaf oreganoSoak beans in water overnight. Add remainin

Phantom Horse Grill Grilled Portobello Mushroom SandwichSource: Chef Donald Molinich, Phantom Horse Grill, Phoenix, Arizona1 large Portobello mushroom, marinated in olive oil and balsamic vinegar 1 to 2 slices caramelized onion 1 to 2 slices tomato arugula lettuce, shredde

Pedro`s Mexican Restaurante Snickers ChimichangaSource: Pedro`s Mexican Restaurante, Wisconsin Dells, Wisconsin7 (2 ounce) Snickers candy bars4 (12 inch) burrito size tortillas 2 tablespoons melted butter or margarine Vanilla ice cream Maraschino cherries and whipp

Perini Ranch Texas Beef BrisketSource: Texas Beef Council and Tom PeriniFired up with garlic, onion and savory spices! Start with a tasty dry rub and finish by basting this beef brisket for a carnivore`s feast.1 (4 pound) beef brisket 2 tablespoons chili powder 2 ta

Perini Ranch Steak RubSource: Texas Beef Council and Tom PeriniPA Texas style steak rub worth committing to memory! Easy to find spices combine to add fantastic flavor to any steak, while helping to seal in the natural juices.P2 teaspoons cornstarch or flour 2 teaspoons s

Peking Duck House Vegetable SoonSource: Peking Duck House, Closter, New Jersey1 tablespoon canola oil3 ounces bamboo shoots, chopped 3 ounces mushrooms, chopped2 ounces water chestnuts, chopped 2 ounces celery, chopped1 ounce carrots, chopped 1/2 tablespoon

Picket Fence Chef Bill`s "Big Fat Greek" QuicheSource: Chef Bill Kruger, Picket Fence, Phoenix, Arizona azfamily.com3 cups flour 1/2 cup shortening 2 pinches salt 1 1/2 cups milk 2 eggs 1/2 cup fresh spinach 1/4 cup bacon, cooked and chopped br

Peapod Secret Butcher`s Recipe Prime RibSource: Tony Stallone, Peapod, Chicago, Illinois1 (5 6 pound) prime rib 1 tablespoon extra virgin olive oil 1 tablespoon garlic powder 1 tablespoon onion powder 1 teaspoon coarse ground black pepper 1 tablespoon garlic sa

Phillip`s of Baltimore Shrimp SaladSource: Chef Brendan McGovern, Phillip`s of Baltimore1 1/2 pounds raw shrimp2 1/4 stalks celery, chopped3/4 medium red onion, chopped3/4 cup mayonnaise, real not low fat2 tablespoons Old Bay� seasoningSalt and fresh ground b

Perini Ranch Steakhouse Mesquite a RitaSource: Perini Ranch Steakhouse Amarillo, Texas1 jigger Cuervo Gold Tequila1/2 jigger Grand Marnier1 jigger triple sec1 jigger freshly squeezed lime juiceLime slices, to serveCoarsely ground saltRib rim of an old

Phoenician Resort Dried Cherry SconesSource: The Phoenician, Scottsdale Arizona1 1/2 cups dried cherries5 cups cake flourPinch of salt2 tablespoons baking powder2 teaspoons baking powder1 tablespoon ground nutmeg12 tablespoon butter, sliced1/8 cup granu

Piccadilly Cafeteria Carrot Souffle1 3/4 pounds peeled carrots, chopped1 cup granulated sugar1 1/2 teaspoons baking powder1 1/2 teaspoons vanilla extract2 tablespoons flour3 eggs, well beaten with electric mixer1/2 cup (1 stick) margarine, at room temperatureC

Piccadilly Cafeteria Lemon Ice Box PieuCrust/u1 box Jiffy Mix Yellow Cake Mix (prepared as directed)2 tablespoons granulated sugarCrumble cooled prepared cake and measure 2 cups of crumbs, patting crumbs lightly down when measuring. Place crumbs in small bowl and mix i

Pickled Parrot Dry Rib RubSource: Chef Steve Meyer Pickled ParrotChili powderSugarBlack pepperSaltCuminCayenne pepperMeasurements are not listed. Measure ingredients to your taste. Then mix and run on meat prior to grilling.

Pine Cone Inn Chicken SaladSource: Pine Cone Inn � Prescott, Arizona1 whole chicken, fully cooked (or 2 cups    cooked and diced)1 cup crushed pineapple, drained3 stalks celery, diced1/2 to 1 cup mayonnaise, or to tasteSalt and white pepper, to t

Pineapple Inn Nectarine and Blueberry ClafoutiSource: Pineapple Inn Nantucket, Massachusetts2 nectarines (about 1/2 pound)1 cup blueberries (about 5 ounces)1 cup fruity white wine such as Riesling5 tablespoons unsalted butter4 large eggs1/2 cup granulated sug

Pink House TrifleSource: The Pink House Savannah, Georgia1 quart whole milk1 cup granulated sugar2 tablespoons cornstarch4 eggs1/2 cup sherry (optional)2 cups cream, whipped1 pound Sara Lee pound cakeRaspberry or strawberry preserves (raspberry is bes

Pinon Grill Roasted PotatoesSource: Pi?on Grill at Regal McCormick Ranch Resort & Villas Scottsdale, Arizona8 ounces fingerling potatoes (quartered red skin    potatoes can be substituted), thoroughly scrubbed1 teaspoon garlic, minced fineKosher sa