Market Street Clam Chowder
via Carolyn Morgan

Dice one cup each:
Potatoes (I usually add more),
celery,
onion,
green pepper,
leeks,
put in stock pan.

add:
3/4 cup clams (usually add more) (2 cans is 1 cup)
3/4 Tab black pepper
1 tab salt
6 bay leaves
1 tab tabasco
3/4 cup sherry wine
2 cups water
3/4 cup clam juice (2 cans is 1 cup)
simmer until potatoes are tender

In small casserole dish combine 3/4 cup melted butter, 1 cup flour. Bake in oven on 325 for 30 minutes. Remove; stir into chowder until chowder gets thick-almost like cookie dough. Add 2 quarts half and half-heat and serve.

Flemings Chocolate Lava Cake
via Carolyn Morgan (Karen Timoth - Studio 5 Contributor)

for approx 16 4-oz servings

1 lb butter
1 lb semi-sweet chocolate
8 whole eggs
8 egg yolks
1 cup sugar
2 T. flour
2 tsp vanilla (opt)

Cut butter and chocolate into small pieces. Heat on low heat in the microwave or over a double boiler until melted, stirring occasionally. While chocolate is melting, combine whole eggs and egg yolks in mixing bowl and whip for 1 min to blend. Lightly whip the chocolate and butter until smooth. Add to egg mixture. Add vanilla, if desired.

Pour into ramekins (sprayed with non-stick spray or shortening and flour) to about half an inch from the top. Chill for 2-3 hours. Place in a 400 degree oven and bake for 12-15 min. (Center will be a bit jiggly.) Remove cake from oven and cool for 1 min or more. Place cup on serving plate, cake side down and remove ramekin. Serve with ice cream. Garnish with fresh fruit, chopped nuts or whipped cream.

P. F. Chang's Chicken Lettuce Wraps

25 min | 10 min prepEdit...My Notes:

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This recipe is from Todd Wilbur and Top Secret Recipes

SERVES 2 -3

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Ingredients

• 3 tablespoons oil
• 2 boneless skinless chicken breasts
• 1 cup water chestnut
• 2/3 cup mushroom
• 3 tablespoons chopped onions
• 1 teaspoon minced garlic
• 4-5 leaves iceberg lettuce

Special Sauce

• 1/4 cup sugar
• 1/2 cup water
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons ketchup
• 1 tablespoon lemon juice
• 1/8 teaspoon sesame oil
• 1 tablespoon hot mustard
• 2 teaspoons water
• 1-2 teaspoon garlic and red chile paste

Stir Fry Sauce

• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1/2 teaspoon rice wine vinegar

Directions

1. Make the special sauce by dissolving the sugar in water in a small bowl.

2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.

3. Mix well and refrigerate this sauce until you're ready to serve.

4. Combine the hot water with the hot mustard and set this aside as well.

5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

6. Bring oil to high heat in a wok or large frying pan.

7. Saute chicken breasts for 4 to 5 minutes per side or done.

8. Remove chicken from the pan and cool. (Cooling is to enable you to chop it up. If you have a Pampered Chef Food Chopper, or similar chopper, you don't need to wait for it to cool, cause it won't burn your fingers using a chopper.)

9. Keep oil in the pan, keep hot.

10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.

11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.

12. When chicken is cool, mince it as the mushrooms and water chestnuts are.

13. With the pan still on high heat, add another Tbsp of vegetable oil.

14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.

15. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".

16. Top with"Special Sauce".

PF Changs Spare Ribs

1-cup ketchup

Sorry for the bad lighting and camer-phone quality

1-cup light corn syrup

½ cup hoisin sauce

½ cup water

1/3 cup brown sugar, packed

2 tbsp minced onion

1 tbsp rice vinegar

1-rack pork spare ribs

1 tsp sesame seeds

1 tbsp diced green onion

Make sauce by combining first 7. Bring to boil reduce and simmer 5 minutes.

To cook ribs, boil them in water. Heat 12 to 16 cups of water in saucepan. Add 2 tsp salt to water. As water boils, trim fat and separate each rib. Add to water and boil for 12 to 14 minutes. Drain and Cool

Heat 4 cups oil in a large saucepan to 375. Or use a deep fryer.

When oil is hot, drop 4 to 6 ribs at a time. Fry for 2 to 4 minutes. Drain on paper towels.

Heat wok or Large skillet, toss in ribs and coat with the sauce. Simmer ribs in the sauce for 1 minute while stirring. Dump ribs on a serving plate and sprinkle with seeds and onions.

Personal Notes: Next time I do this, I'm going to marinate the ribs in Mt. Dew (or any soda, preferrable a citrisy one) for a few hours to over night, to make the meat tender. The sauce is delicious, but very sticky and messy. For easier cleanup, I'd make the sauce in the same pan/wok that you are going to coat the ribs in.

Southern Sweet Potato Souffle
Janell Lowry
as close as you can get to Ruth's Chris Steakhouse's Sweet Potato Souffle

2 lrg cans yams, drained
1 cup sugar
2 eggs
1 stick butter
1 tsp vanilla
Mix with potato masher or beaters and pour into greased 2 qt pan.

Topping:
1 cup brown sugar
1/3 cup flour
1 cup nuts
1/3 cup margarine, melted
Mix together and sprinkle on top of yams in the pan. Bake 350 for 35 min.

Zuppa Tuscana

Olive Garden's Soup

from Brittney McClellan

1 lb. of mild Italian sausage browned
6 cups. Chicken broth
3 potatoes sliced
2 cups chopped kale
1 Tbs. Italian Seasoning
1 1/2 cups heavy whipping cream
1/4 cup chopped onion
Salt and Pepper to taste

Boil Chicken broth, kale, and onion until soft. Add browned sausage and
potatoes,and let simmer. When potatoes are soft add
whipping cream. Serve hot with dinner rolls.

Mexican Tortilla Soup

aka Cafe Rio Chicken Taco Soup

By Emeril (via Melanie Poulsen)

serves 4-6

1-pound boneless skinless chicken breasts cut into bite size pieces

½ tsp salt

½ tsp pepper

1 tbsp olive oil

1 cup diced yellow onion

½ cup diced green pepper

1 tbsp minced garlic

½ small jalapeno stemmed and seeded, finely chopped

4 ½ cups chicken broth

1 tsp cumin

½ tsp coriander

3 tbsp fresh limejuice

1 tbsp chopped fresh cilantro, plus extra for garnish

1 cup chopped tomatoes

Crushed tortilla chips

1 ripe avocado, diced

Sour cream

Cheddar cheese grated

Season chicken with salt and pepper.

Heat olive oil add onion and pepper cook 2 to 3 minutes, add garlic and jalapeno sauté 1 minute. Add chicken and cook for 2 minutes, brown slightly. Stir in broth, cumin, coriander and limejuice. Bring to boil and reduce heat to med-low. Simmer for 5 minutes. Stir in cilantro and tomatoes simmer 5 minutes. Serve on crushed chips garnish with cilantro, avocado, sour cream, and cheese.