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Red Lobster Recipes

Red Lobsters' Garlic and Cheese Rolls
1 tsp. Garlic salt or powder
1 tbsp. Parsley flakes
1 tsp. Italian seasonings
5 lbs. bisquik
4 oz. Cold water
1 lb. Grated sharp cheddar cheese
2 cup butter
Preheat an oven to 450. Mix bisquik, water and cheese. Drop by large
spoonfuls onto a greased baking sheet. Bake for 8-10 min. After baking(while hot brush on melted butter, mixed with garlic powder, parsley flakes, and Italian seasoning. Serve hot. (managers recipe, may need to be cut)

Red Lobsters' Tartar Sauce
1/2 cup mayonnaise
4 tbsp. Sweet pickle relish
2 tbsp. Miracle whip
1 tbsp. Sugar
1/2 tsp. Parsley
1/2 tsp. Minced onion

Combine all ingredients well.

Red Lobsters' Cheese Cake
10 oz. Pkg. Lorna doone cookies; crush
1/4 lb. Melted butter
1/4 cup sugar
1 envelope Knox unflavored gelatin
16 oz. Cream cheese at room temp.
8 oz. Sour cream
2 lrg. Eggs
2 tbsp. Butter
2 tbsp. Corn starch
1 cup sugar
1 tsp. Vanilla
Crushed cookie crumbs; for garnish

Crust; mix crumbs with butter, sugar and gelatin. Pat out evenly over bottom of a greased 9" spring form pan. Bake at 350, for exactly 8 min. Filling; beat with electric mixer, cream cheese, sour cream, eggs, butter, corn starch, sugar, and, vanilla. When the filling is perfectly smooth and creamy pour into crust. Return to 350 oven and bake 30-35 min. Or until a knife inserted in the center of cheese cake comes out clean. Cool 20 min at room temp, before releasing from spring form pan. Cool another 20 min. Before cutting. Sprinkle top with cookie crumbs.

Red Lobsters' Trout Vera Cruz
1/4 cup sliced black olives
1/4 cup sliced green olives
1/2 cup olive oil
1/2 cup white wine
trout filets
1/2 chopped onion
1/2 chopped green pepper
1/2 chopped tomato

Mix marinade and let sit 5 min. Brush filets with butter, salt, and pepper
and place in baking pan. Pour marinade over and bake at 350, for 20-25 min.

Red lobsters' Clam Chowder

(4 servings)
2 tbsp. Butter
1 cup diced onion
1/2 cup diced celery
1/2 cup diced leeks
1/4 tsp. Chopped garlic
2 tbsp. Flour
1 quart milk
1 cup clams in juice
1 cup diced potatoes
1 tbsp. Salt
1/4 tsp. White pepper
1 tsp. Dried thyme
1/2 cup heavy cream

In a soup pot melt butter over med., heat. Add onion, celery, leeks, and garlic. Saute for 3 min., mixing often. Remove from heat and add flour, mixing well. Add milk and whisk vigorously. Drain clams and add juice to soup. Slowly bring to a boil, mixing often. Reduce heat to simmer. Add potatoes and seasonings, simmer 10 min., add clams and simmer 5-8 min., more. Finish with heavy cream. Serve.


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