Secret recipes from your favorite restaurant

If you have ever been to Red Lobster.... then you have found their secret weapon. Those light fluffy, cheesy buns they serve you are addictive. Here is a way you can reproduce them yourself, EASILY in your own kitchen. The recipe below was -sniped- from one of favorite food sites.. Cooking For Engineers, and it's source from there is unknown.

Red Lobster Cheddar Bay Biscuits

DRY INGREDIENTS:
4 cups all purpose flour
8 tsp baking powder
4 tsp granulated sugar
1 tsp cream of tartar
1 tsp garlic powder
1 tsp dried parsley flakes
3/4 tsp salt
1/2 tsp onion powder

WET INGREDIENTS:
1-1/4 cups grated cheddar cheese
1 cup butter flavor Crisco
1-1/4 cups warm milk


Preheat oven to 425 degrees F.

This recipe was developed using a Kitchenaid Stand Mixer.

Add dry ingredients to mixing bowl, mix well (about 30-seconds).

Add grated cheese. Mix well (about 1-minute).

Add butter flavored crisco a little at a time. Mix until dry mixture
looks like cornmeal (about 2-minutes with mixer on low).

Add milk. Mix well (about 1-minute). Turn onto floured board. Knead for 1-minute.

Roll out 1/2-inch thick. Cut out with biscuit cutter.

Bake at 425 F for 18 minutes on baking sheet.

Biscuits are done when slightly browned on edges.

Makes about 12-biscuits

Iron Chef America -- Cora vs. Royal

Cat Cora vs. Water Royal
Secret Ingredient: Ostrich

Chef Royal made this simple sauce, that I just had to try. it is simply excellent with something not too sweet... maybe something tart, or savory.

Black Pepper Honey
Prep: 5 min.

This recipe goes with Country Ham Mini Biscuits

1/2 cup honey
2 teaspoons coarsely ground pepper
2 drops hot sauce

1. Stir together all ingredients in a small bowl until blended.

Yield: Makes 1/2 cup

My Lasagna

Ok... here it is... my lasagna. it's easy, and very good. But it's still going under some changes. as always with my recipes :)
Hope you like it!

Lasagna

Noodles:
1-2 boxes of no boil (oven ready) lasagna noodles


Meat sauce:
3/4 lb Ground Pork
2 lb Ground Beef (was a tube of meat) - leaner the better as we will not be browning the meat but cooking it in the tomato sauce.
2 Medium onions
3-4 stalks celery
?? 3-4 cloves garlic (omitted last time, and missed the flavor)
2 jars of 'Ragu' (used the mushroom type)
salt/pepper



Cream sauce:
1 tub of ricotta cheese
2 eggs
?? spinach (not added last time but could use the texture)
1 frozen box of spinach (thawed and drained (squeeze well))
salt/pepper
?? maybe omit salt and use anchovie paste instead ??
1/2 tub Romano cheese


1 Block of Mozzarella cheese (500gm) - sliced
1/2 tub Romano cheese (maybe asiago)


Saute onions and celery until slightly opaque
add meat and turn heat down as to NOT brown meat, but to slightly cook it. Add 1 jar of the Ragu sauce. bring to just shy of a boil. Add 2nd jar of sauce. Bring to just shy of a boil again, then reduce heat to simmer. Heat sauce until meat is cooked.
Meanwhile mix ricotta, eggs, Romano, salt and pepper in bowl, set aside.

In oval roasting pan or 13"x9" baking dish, put shallow layer of sauce.
Layer noodles breaking some to fill gaps made by oval pan. Add layer of sauce on top. Add layer of ricotta/spinach mix, another layer of noodles. Add layer of sauce. Add layer of sliced mozzarella. Another layer of noodles. Alternate layers ending with layer of sauce OR noodles, and coat with mix of mozza and Romano cheese.

Cover with foil and bake @ 300F for 45 minutes. Remove foil and cook for another 15 minutes until golden and bubbly.

IMPORTANT!
Let rest for at least 15/20 minutes before cutting into.