Winnipeg Free Press - PRINT EDITION

Recipes create faithful copies of restaurant faves

  • Print
RECREATING restaurant favourites has been a long-standing interest of Recipe Swappers. The next two recipes in the Recipe Swap Top 10 list -- in celebration of my 10-year anniversary as Recipe Swap columnist -- are replications for the former Mr. Greenjeans spinach salad, and Red Lobster's cheese garlic buns.

Each week, over the next month, I will print another two Recipe Swap favourites.

I also want to recognize loyal swappers who frequently take the time and effort to send in recipe responses and requests. Their dedication to Recipe Swap keeps it interesting and successful. Each will receive a special gift package from the Free Press for their contribution to the success of Recipe Swap.

This week's "Special Swappers" are Enid Barnes and Mrs. Dean Britton of Lorette. Each regularly contributes to Recipe Swap, and I thank them for sharing their delectable recipes.

Now on to this week's requests:

Claire David would love to duplicate the Sal's Original Cheese Nip. Can anyone help?

Still on the restaurant theme, Sarah would love to get her hands on the recipe for crystal chicken that was served by Northern Pearl restaurant on Broadway. The dish featured boneless pieces of chicken and diced green peppers in a delicious sauce, light in texture but dark in colour. The chicken was sprinkled with some a crushed peanut mixture for extra flavour.

Lastly, Cherrie Neal requests directions for sun-dried tomatoes, and information on the variety of tomatoes best suited to make sun-dried tomatoes.

Please send any requests or responses to Recipe Swap, c/o Ilana Simon, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, Man., R2X 3B6, send a fax to 697-7412 or e-mail to ilana.simon@freepress.mb.ca. Please include name, address and daytime telephone number in case any ingredients or directions must be checked.

Supposed to be Mr. Greenjean's spinach salad

2 l (8 cups) spinach
8 slices bacon
4 hard-boiled eggs
3 green onions
500 ml (2 cups) sliced mushrooms
250 ml (1 cup) grated mozzarella cheese
Dressing:
30 ml (2 tbsp) bacon fat
1 large onion, finely diced
25 ml (2 tbsp) water
45 ml (3 tbsp) cider vinegar
75 ml (1/3 cup) granulated sugar
250 ml (1 cup) mayonnaise

Wash and dry spinach. Place all salad ingredients in a bowl and toss. Cook bacon until crisp. Retain 30 ml (2 tbsp) bacon fat.

Dressing:

Sauté diced onion in bacon fat until softened. Add water, cider vinegar, sugar and mayonnaise, and heat over low heat, mixing until sugar is dissolved.

Serve dressing on the side.

Serves 4 to 6.

Taste-tester notes: Packaged, pre-washed spinach is ideal for this great recipe -- one 284-g (10-oz) bag equals about 2 l (8 cups.) I think the thick dressing works best served on the side. I found a diced small-to-medium onion sufficient.

Like Red Lobster's cheese-barlic biscuits

500 ml (2 cups) Bisquick Baking Mix
150 ml (2/3 cup) milk
125 ml (1/2 cup) grated Cheddar cheese
60 ml (1/4 cup) melted margarine or butter
1 ml (1/4 tsp) garlic powder

Mix Bisquick, milk and cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake in 220 C (450 F) oven for 8 to 10 minutes or until golden brown. Mix melted margarine or butter and garlic powder; brush over warm biscuits before removing from cookie sheets.

Serve warm.

Makes 10 to 12 biscuits.

Taste-tester notes: These irresistible biscuits are a tasty remake of the restaurant versions. If desired, reduce melted butter by half (half is still sufficient to brush on the cheese biscuits, especially if you make only 10 biscuits).

Republished from the Winnipeg Free Press print edition March 31, 2004 $sourceSection$sourcePage

Fact Check

Fact Check

Have you found an error, or know of something we’ve missed in one of our stories?
Please use the form below and let us know.

* Required
  • Please post the headline of the story or the title of the video with the error.

  • Please post exactly what was wrong with the story.

  • Please indicate your source for the correct information.

  • Yes

    No

  • This will only be used to contact you if we have a question about your submission, it will not be used to identify you or be published.

  • Cancel

Having problems with the form?

Contact Us Directly
  • Print

You can comment on most stories on winnipegfreepress.com. You can also agree or disagree with other comments. All you need to do is be a Winnipeg Free Press print or e-edition subscriber to join the conversation and give your feedback.

You can comment on most stories on winnipegfreepress.com. You can also agree or disagree with other comments. All you need to do is be a Winnipeg Free Press print or e-edition subscriber to join the conversation and give your feedback.

Have Your Say

New to commenting? Check out our Frequently Asked Questions.

Have Your Say

Comments are open to Winnipeg Free Press print or e-edition subscribers only. why?

Have Your Say

Comments are open to Winnipeg Free Press Subscribers only. why?

The Winnipeg Free Press does not necessarily endorse any of the views posted. By submitting your comment, you agree to our Terms and Conditions. These terms were revised effective April 16, 2010.

letters

Make text: Larger | Smaller

LATEST VIDEO

Blake Wheeler talks about past season

View more like this

Photo Store Gallery

  • A female Mallard duck leads a group of duckings on a morning swim through the reflections in the Assiniboine River at The Forks Monday.     (WAYNE GLOWACKI/WINNIPEG FREE PRESS) Winnipeg Free Press  June 18 2012
  • KEN GIGLIOTTI / WINNIPEG FREE PRESS / Jan 10  2011 ‚Äì WEB STDUP ‚Äì Frosty morning at -15 degrees C , in pic frost covers the the Nellie McClung statue  on the MB Legislature grounds at 7am

View More Gallery Photos

Poll

Do you think Manitoba needs stronger regulations for temporary workers?

View Results

View Related Story

Ads by Google