Bennigan's Copy Cat Recipes

Baked Monte Cristo Sandwich recipe
4 (1 ounce) slices Swiss cheese
4 (1 ounce) slices cooked turkey
8 slices firm white bread
3 eggs
2/3 cup milk
1 envelope dry onion soup mix
3 tablespoons butter or margarine
Dijon mustard for dipping sauce

Preheat oven to 450 degrees F.

Place 1 slice of cheese and 1 slice of turkey on each of 4 bread slices.

In pie plate beat eggs, milk and dry soup mix until well blended. Dip each sandwich into egg mixture, spooning onion pieces onto bread. Make sure all egg mixture is used. Place butter in 15 x 10-inch jellyroll pan. Set in oven a couple of minutes to melt butter.

Carefully place sandwiches in pan and drizzle any remaining egg mixture over them. Bake 5 minutes. Carefully turn sandwiches and continue baking until golden brown. Serve with Dijon Mustard Dipping Sauce.

Dijon Mustard Dipping Sauce
1/2 cup sour cream
2 tablespoons milk
1 tablespoon Dijon mustard

Mix well and then chill until ready to serve.

Bamboo Chicken and Shrimp Skewers recipe
3 chicken skewers
3 shrimp skewers
1 cup lo mein noodles
1/2 cup peanut sauce.
1 tablespoon green onions, chopped
1 teaspoon black sesame seeds

Remove skewers from marinade and place onto a well oiled section of the grill or large sauté pan. Cook chicken and Shrimp for 3 to 4 minutes until done. Toss cooked lo mein noodles with peanut sauce.

Place skewers on top of noodles, garnish with green onions and black sesame seeds.

Satay Marinade
1/2 cup fresh jalapenos
1/2 cup garlic
1/2 cup ginger, fresh minced
1/2 cup fresh lemon juice
2 1/2 cups soy sauce
1 1/4 cups sesame oil
1 1/2 cups brown sugar

Measure and combine all ingredients in a blender and cover. Blend for 1 minute. Place in appropriate size container. Cover and refrigerate.

Peanut Sauce
2/3 cup crunchy peanut butter
1 1/2 cups coconut milk, unsweetened
1/4 cup lemon juice
2 tablespoons soy sauce
2 tablespoons brown sugar
1 teaspoon fresh ginger, grated
4 cloves garlic, minced
1/4 cup chicken stock
1/4 cup heavy cream
1/2 teaspoon cayenne pepper

Combine peanut butter, coconut milk, lemon juice, soy sauce, brown sugar, ginger, garlic and cayenne in a saucepan overt moderate heat. Cook until consistency of heavy cream, stirring frequently. Transfer to a blender and pulse briefly three to four times. Add chicken stock and heavy cream to blend. Blend for 1 minute or until smooth and creamy.

Broccoli Bites recipe
3 eggs
6 ounces shredded Monterey jack cheese
6 ounces shredded Colby cheese
1 (16 ounce) box frozen chopped broccoli,
thawed, drained and dried
2 1/2 ounces bacon pieces
1/2 ounce diced yellow onion
1 ounce all-purpose flour
Italian bread crumbs as needed

Drain thawed broccoli thoroughly by pressing through a strainer. Beat eggs in a mixing bowl with a whisk until well blended. Place all the ingredients into a plastic container, except the bread crumbs. Stir together with a spatula until thoroughly combined. Refrigerate mixture for about 1 hour. This will help to bind the mix making preparation much easier.

Heat about 4 cups oil in a fryer or deep pan for frying at 350 degrees F. Set up a shallow pan with bread crumbs. Scoop about 1/2 ounce portion of the broccoli mixture into the bread crumbs. Form each portion into a ball and coat it well. Place broccoli bites into the fry basket or frying pan. Make sure they do not stick together. Fry for one minute, then remove and place onto a plate lined with paper towels to absorb excess oil. Serve with Honey Mustard Dressing

Honey Mustard Dressing
3/4 cup sour cream
1/3 cup mayonnaise
1/3 cup Dijon mustard
1/3 cup honey
1 tablespoon plus 1 teaspoon lemon juice

In a mixing bowl, combine sour cream, mayonnaise and mustard. Blend thoroughly using a whisk. Slowly pour in the honey and lemon juice, continue mixing until smooth and well combined

Candy Bar recipe
1 1/4 ounces Frangelico
2 ounces Hershey's chocolate syrup
2 ounces Coco Lopez
2 ounces coconut, finely shredded in blender
2 ounces ice milk

Combine all ingredients in blender. Serve in champagne or other small glasses; an Almond Joy you can drink!

Yields 2 servings.

Bennigan's Linguini Diablo with Two Sauces recipe

1 pound linguini
1 tablespoon vegetable oil
12 scallops
10 shrimp (26-30 count), peeled and deveined
8 clams
1/3 cup Garlic Lemon Butter
4 cups Marinara sauce
1/4 cup grated Parmesan cheese
1 tablespoon plus 1 teaspoon parsley

Garlic Lemon Butter
1/2 cup (1 stick) butter, room temperature
2 teaspoons crushed garlic
1 1/2 teaspoons lemon juice

Place butter in mixing bowl; cream with electric mixer. Add garlic and lemon juice, continue mixing until smooth. Cover and refrigerate until needed.

Marinara Sauce
3 1/2 tablespoons vegetable oil
8 1/2 ounces diced yellow onions
1 tablespoon chopped garlic
1 (6 pound 4 ounce) can crushed tomatoes
3 1/2 tablespoons minced fresh parsley
2 1/8 teaspoons dried oregano leaves
1 1/4 teaspoons dried basil leaves
1 3/4 teaspoons salt
1 whole bay leaf

In large saucepan, heat oil over medium heat until hot. Add onions. Cook, stirring frequently until onions start to become limp and are clear, about 5 minutes. Add garlic; cook 2 minutes, stirring constantly. Add remaining ingredients to saucepan, stir well. Bring sauce to boil, stirring occasionally.

Reduce heat to low, simmer uncovered for 30 minutes. Once cooked, remove bay leaf. Makes 3 quarts.

Cook linguini 8-10 minutes; drain well. Rinse and mix in vegetable oil to prevent sticking. Place garlic lemon butter in a large sauté pan over medium-high heat.

When butter begins to sizzle, add shrimp, scallops and clams and sauté for 5 minutes.

Place Marinara sauce in the pan and bring sauce to a boil. Stir well to ensure even heating of all the ingredients. Add linguini and toss until noodles are well covered with sauce. Continue to cook for additional 2 minutes.

Pour pasta into a large bowl and sprinkle evenly with Parmesan cheese and parsley to garnish.

Serves 4.

Potato Soup recipe

NOTE: If you do not have soup base available, please use a piece of ham or chicken for this.

1 tablespoon ham base
1 quart chicken base
6 tablespoons margarine, divided
1/4 pound yellow onion, diced
1 pound potatoes, diced
3/4 teaspoon ground black pepper
1 1/2 ounces flour
1 cup milk
Chopped parsley for garnish

Combine ham and chicken bases in a saucepan and whish until no lumps appear.

Melt 3 tablespoons margarine in a stockpot and sauté onions until transparent. Add potato and pepper and stir until completely mixed. Add chicken and ham stock and stir until mixture begins to boil.

While mixture is boiling, microwave the remaining 3 tablespoons margarine 20 seconds or until melted. Whisk flour into melted margarine and stir until it forms a roux into the stock. The soup will start to thicken. Bring soup back to a boil, then slowly add the milk, whisking constantly. When milk is incorporated remove from heat.

Garnish with chopped parsley and serve

Ultimate Baked Potato Soup recipe
Yields 8 (1 cup) servings or 4 main dish servings

3 pounds all-purpose potatoes, scrubbed
and pierced in several places
1 tablespoon stick butter or margarine
1 1/2 cups finely chopped onions
2 tablespoons minced garlic
1 (14 1/2 ounce) can chicken broth
3 cups milk
1 teaspoon salt
1/4 teaspoon pepper

Toppings
Shredded Cheddar cheese
Crumbled bacon
Chopped scallions

Preheat oven to 400 degrees F.

Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle.

Melt Butter in a 4- to 6-quart pot over medium low heat. Stir in onions and garlic; cover and cook 10 minutes until soft, but not brown. Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally.

Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings.

Shrimp and Pasta recipe
12 ounces penne pasta
1 tablespoon stick butter
1 (12 ounce) package mushrooms, thickly sliced
1 medium red onion, chopped
2 tablespoons minced garlic
1/2 cup Irish brown ale
1 package white sauce mix, whisked with 1 1/2 cups milk
1 cherry tomato, halved
1 1/2 pounds raw medium shrimp, peeled and deveined

Garnish
Chopped scallions
Freshly grated Parmesan cheese

Cook pasta as directed on package.

Melt butter in a large skillet over medium heat. Add mushrooms and onions. Cook, stirring occasionally, for 8 minutes or until lightly browned and soft. Add garlic. Cook, stirring, for 1 minute until fragrant. Add ale, white sauce mixture and tomatoes.

Bring to a boil and stir constantly until sauce thickens. Add shrimp. Reduce heat to medium low and simmer 2 to 3 minutes until cooked through.

Drain pasta and place in a large serving bowl. Add shrimp and sauce. Toss to mix and coat. When serving, sprinkle with the scallions and cheese.

Servings: 4