STRAWBERRY N' CREME MUFFINS - JUST LIKE EAT N' PARK! COPYCAT
Eat n' Park is a popular local restaurant chain in my hometown of Pittsburgh, PA. They are rightfully famous for their salad bar and scrumptious baked goods. These strawberry creme muffins are (almost!) like the ones served at their breakfast buffet. This recipe originally appeared in the Kitchen Mailbox column of the Pittsburgh Post-Gazette, June 21, 2007.
Provided by Shannon Cooks
Categories Quick Breads
Time 40m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Cream butter and 1 1/4 cup sugar until fluffy.
- Add eggs one at a time. Do not overmix.
- In a separate bowl, sift together flour, baking powder, and salt. Add the flour mixture and cream alternately to the butter mixture. End with the flour mixture.
- Stir in vanilla and then fold in strawberries.
- Fill greased muffin tins (2 3/4 inches wide by 1 1/8 inches deep) 3/4 full.
- Sprinkle with granulated sugar.
- Bake for 30 minutes, or until tester dipped in center comes out clean.
- Cool and serve!
Nutrition Facts : Calories 185, Fat 8.3, SaturatedFat 5, Cholesterol 43.3, Sodium 84.3, Carbohydrate 25.8, Fiber 0.6, Sugar 14.6, Protein 2.4
STRAWBERRIES AND CREAM
This is the best-tasting strawberries and cream I have ever ate!!!
Provided by jazmin_17
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 10m
Yield 8
Number Of Ingredients 3
Steps:
- Combine the strawberries and sugar in a bowl; mash until the strawberries are completely crushed and the sugar is incorporated. Add the sour cream to the strawberries and stir until the mixture is pink in color. Serve immediately.
Nutrition Facts : Calories 244.4 calories, Carbohydrate 33.3 g, Cholesterol 25.3 mg, Fat 12.3 g, Fiber 1.5 g, Protein 2.3 g, SaturatedFat 7.5 g, Sodium 31.2 mg, Sugar 28.8 g
POLISH STIR-FRY
Growing up in the multi-ethnic steel towns outside Pittsburgh, PA produced some very interesting and deliciously unexpected combinations of foods and cooking techniques. This is what happens when a pantry full of Polish staples collides with the stir-fry technique. I first saw it at a church pot-luck dinner and have made it many times.
Provided by 3KillerBs
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Lightly grease big, iron skillet (I like to use my chicken fryer), with canola oil.
- Brown the Kielbasa. Take it out and put it aside. Drain excess grease.
- Fry potatoes and carrots, stirring often, until half-cooked.
- Add onion and keep frying, stirring frequently.
- When the onion is half-cooked, add the cabbage and continue until everything is completely cooked.
- Return Kielbasa to the pan, mix well, and serve once it is reheated.
- This dish travels well and reheats well.
Nutrition Facts : Calories 508.8, Fat 31.2, SaturatedFat 10.6, Cholesterol 74.8, Sodium 1054.7, Carbohydrate 39.5, Fiber 6.8, Sugar 8.2, Protein 18.8
SHAKE-N-BAKE COPYCAT
Make and share this Shake-N-Bake Copycat recipe from Food.com.
Provided by DoryJean54
Categories < 30 Mins
Time 20m
Yield 4 cups
Number Of Ingredients 12
Steps:
- Combine all ingredients in a large re-sealable plastic bag.
- Seal bag & shake all ingredients together.
- Store in a tightly sealed container in the refrigerator.
- You will need about one cup of coating mix for 3 pounds of chicken, or 6-8 pieces.
MEXICAN RESTAURANT SALAD
This is inspired by a salad from a popular Mexican restaurant chain. If you can't find Queso Fresco, you can substitute with a mild feta. Recipe is from San Francisco Firehouse Food: Cooking with San Francisco's Firefighters.
Provided by cookiedog
Categories Salad Dressings
Time 23m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- To Make the Dressing: Put the lime juice, olive oil, mayonnaise, sour cream, cilantro, jalapeno, garlic, cumin, chili powder, and Parmesan in the container of a blender or food processor; process until smooth.
- Refrigerate until ready to use.
- To toast the pumpkin seeds: heat the olive oil in a small skillet and add the pumpkin seeds.
- Toss continuously until the seeds are lightly toasted, about 3 minutes.
- Season to taste with salt and let cool.
- To Assemble the Salad: Combine the lettuce, onion, avocado, tortilla chips, and dressing in a large salad bowl.
- Season to taste with salt and pepper.
- Sprinkle the queso fresco and toasted pumpkin seeds over the salad.
Nutrition Facts : Calories 359.7, Fat 31.4, SaturatedFat 5, Cholesterol 4.8, Sodium 114.1, Carbohydrate 18.1, Fiber 7.7, Sugar 4, Protein 6.4
POPEYE'S CAJUN RICE - COPYCAT
Popeye's is a Louisiana-based fried chicken restaurant chain. This recipe is from America's Most Wanted Recipes - Copycat Versions of Everyone's Best-Loved Food. For a serious bayou experience, add more Cajun seasoning and red pepper flakes.
Provided by mailbelle
Categories Long Grain Rice
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet, combine the ground beef and green pepper and cook over medium-high heat until the beef loses its pink color and the pepper is soft.
- Pour off the excess fat and reduce the heat to medium-low.
- Add the remaining ingredients, then stir and cook together until the ground beef is completely cooked and the liquid is absorbed, 25 to 35 minutes.
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