Pizza Factory Breadtwists Copycat

I got this recipe from my sister in law. I was a little sceptical at 1st considering the small amount of ingredients and how fast they are to make. But with a bit of practice they are FABULOUS!!!

Seriously where was this recipe when I was teaching Foods!!!

1 ½ cups of warm water

1tbls yeast

2tbls sugar

½ tsp salt

3-4 c. flour

Butter & parmesan cheese

Mix and knead for 5 min. Let rest for 10 min. butter and twist sprinkle with cheese and let raise 15 min. Bake at 400 degrees for 10-15 till golden brown

Really great if wrapped around wooden dowels, in a criss-cross pattern and baked same as above. When done, dip in butter and shake garlic salt on bread.

(I actually haven't tried the dowels yet but I do mine like cresents and they turn out fine.)

ENJOY!

Honey Mustard Chicken (Outback's Alice Springs Chicken)

Marinade:
1/2 c. dijon mustard
1/2 c. honey
1/2 tsp. oil
1/2 tsp. lemon juice

Mix together and pour 2/3 of sauce over the chicken. Cover and chill
for 2 hours.

4 skinless chicken breasts
1 Tbl. oil
2 cups sliced mushrooms
2 Tbl. butter

salt, pepper, paprika

4 pieces cooked bacon--halved
1 c. shredded jack cheese
1 c. shredded cheddar cheese


Preheat oven to 375 degrees. Sear chicken on stove with oil for 3-4
minutes. Remove from heat. Saute mushrooms in butter in another
pan.

Brush each breast with reserved marinade. Season with salt, pepper,
and paprika. Put 2 halves of bacon on each chicken. Put on
mushrooms, then sprinkle cheese on top.

Bake 20-25 minutes.

If you like lots of dipping sauce you might want to make a little
extra.

Cafe Rio Salad Dressing

Kelly put a recipe for Cafe Rio Pork and Rice. I found a dressing for the Cafe Rio salad. I made it last night and wow it was amazing. It tastes just like the dressing. It makes a lot so you will have left over for other salad too!

CILANTRO RANCH

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalepeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)

Mix all ingredients together in the blender. That's it!

I found this recipe on another blog. 

Cafe Rio Rice

3 C water
4 tsp chicken bullion
4 tsp minced garlic
1/2 bunch cilantro
1 can green chiles
3/4 tsp salt
1 T butter
1/2 onion
3 C rice

Blend cilantro, green chiles, and onion together in food processor. Bring water to a boil and add all ingredients. Cover and simmer for 30 minutes, or until rice is done.

(Again, I have personally made this and it tastes just like Cafe Rio. I think I doubled or tripled it because we were feeding my entire family but it still worked great.)

Cafe Rio Pork

2 to 3 pound pork roast
2 C brown sugar (reserve 1 C)
1 C Worcester sauce
1 tsp powdered ginger
1 tsp chili powder
1 tsp salt
1 tsp oregano
2 T minced onion
2 C green enchilada sauce (reserve 1 C)

Place pork in slow cooker and pour other ingredients over it. Cover and cook on low for about 9 hours, or until pork is done and tender. Shred pork and add 1 C brown sugar and 1 C enchilada sauce.
Serve with tortillas, rice, beans, tomatoes, lettuce, cheese, etc.

(I have made this recipe myself and it is the real thing and soo yummy! However, I used a larger pork and then 1/2 more of the rest of the ingredients.)

Olive Garden Pasta Fragolli

(I got this recipe from my mother in law. It is suppose to be an Olive Garden copycat, but I've never had it at the restaurant. Regardless it is yummy!)

1lb. Ground Beef
1 Sm Onion Diced
1 lg Carrot julienned
2 cloves of Garlic, minced

15oz Can Great White Northern Beans
15 oz can Kidney Beans (undrained)
12oz can V-8 Juice
2 Cans of Diced Tomatoes (14.5oz)
1 Tbs Vinegar
1 tsp Oregano
1/2 tsp Pepper
1 1/2 tsp Salt
1 tsp basil
1/2 tsp thyme

1/2 lb. Ditali Pasta

Brown ground beef in Large saucepan. Drain fat. Add onion, carrot & garlic. Saute for10 minutes. Add remaining ingredients, except pasta. Simmer for 1 hour. About 50 minutes into simmering. Boil pasta in 1 1/2 qts water. Cook 10 minutes or until al dente (it should be slightly tough) Drain. Add pasta to soup. Simmer 5-10 min more and serve.

This is great left over but will be really thick, just add some water while re-heating.