Disney Tonga Toast

2 or 4 slices sourdough bread cut 1 inch thick
1 banana
1/3 cup sugar
1 teaspoon cinnamon
1 egg
1/4 cup milk
1/2 teaspoon vanilla extract
Oil for frying
Whipped butter if desired
Maple syrup if desired
Depending on the size of the bread slices, cut a 1 inch pocket in one side
of the bread slice. Cut banana in half crosswise, then split each piece
lengthwise. Remove peel and stuff two pieces in each pocket, again depending
on size. Set aside. Mix sugar and cinnamon. Set aside. Mix egg, milk, and
vanilla until well blended. Heat about 4 inches of oil in a pan to 350
degrees F. Dip stuffed bread into egg mixture, allowing it to soak in for a
few minutes. Fry in hot oil until lightly brown,turning to brown both sides.
Drain on paper towels on cake rack. Sprinkle with cinnamon-sugar and serve
at once.

Chili's Salsa

Ingredients:
1 Can Tomatoes and Green Chills (14.5 oz can)
1 Can Whole Peeled Tomatoes (14.5 oz can, plus the juice)
1 Tbsp. + 1 tsp. Jalapenos (canned,diced, not pickled)
1/4 C. Yellow Onion (diced)
1/2 - 3/4 tsp. Garlic Salt
1/2 tsp. Cumin
1/4 tsp. Sugar
Preparation:
In food processor place jalapenos and onions. Process for just a few seconds. Add both cans of
tomatoes, salt, sugar, and cumin. Process all ingredients until well blended but do not puree. Place
in covered container and chill. A couple of hours of chilling will help blend and enrich the flavor.
Serve with your favorite thin corn tortilla chips

Kenny Rogers BBQ Sauce

1 cup Applesauce
1/2 cup Heinz ketchup
1 1/4 cups Light brown sugar, packed
6 tablespoons Lemon juice
Salt and pepper
1/2 teaspoon Paprika
1/2 teaspoon Garlic salt
1/2 teaspoon Cinnamon
In heavy saucepan bring mixture to boil. Stir constantly about 4 to 5
minutes. Turn heat to low and continue to stir (about 3 to 5 minutes) making
sure sugar is completely dissolved. Allow to cook without stirring for 15
minutes on lowest possible heat, uncovered. Transfer to top of double boiler
over simmering watr if to be used as a basting sauce for ribs or chicken
during baking; or cool sauce and refrigerate covered to use in 30 days.
Sauce freezes well.

Red Lobster's Shrimp Diablo

3 lb. Large Uncooked Shrimp In the Shells (no heads)
Milk
1/2 lb. Unsalted Butter
1 Jar Kraft BBQ Sauce
1/2 Cup Ketchup
1 Tablespoon Fresh Ground Pepper
1/4 Cup Frank's Red Hot Sauce
Wash shrimp in cool water and remove heads if needed.
Soak shrimp in milk overnight.
Mix all sauce ingredients in a sauce pan and stir until boiling.
Remove from heat and refrigerate for at least four hours.
Drain milk from shrimp, place them in a baking pan, and cover
evenly with the sauce. Let stand 1 hour.
Bake uncovered in preheated oven (450F) for 15 minutes
(less time for smaller shrimp).

Sbarro Chicken Francese

5 - boneless 5 oz. chicken breasts
5 eggs
3 oz. Romano cheese
1 teaspoon dried parsley
1 cup flour
pinch of white pepper
1 cup chicken stock
1/2 pound butter
juice from 2 lemons
1 1/2 cups oil (10% olive oil, 90% vegetable oil)
lemon slices and chopped fresh parsley for garnish
Pound chicken breasts flat and cut in half. Set aside.
Scramble eggs in mixing bowl. Add Romano cheese, parsley,
and white pepper. Blend and set aside.
Put flour in a large shallow bowl.
In a skillet, heat oil over medium heat. Check
temperature by dipping a corner of a chicken piece in oil.
If it boils slowly, oil is ready.
Coat both sides of a piece of chicken with flour. Dip chicken
in egg mixture, making sure all flour is covered with egg. Let
excess egg drip off, then place chicken in hot oil. Repeat
with 4 more pieces. Fry each side of chicken until a light
blond color. Remove from oil to a serving plate - keep warm.
Repeat with other chicken pieces.
Bring chicken stock to a light boil. Add butter, stirring
continuously, until melted. Add lemon juice and cook for
1 minute while stirring continuously.
Pour sauce over chicken and garnish with lemon slices
and chopped fresh parsley.

Fried Pickles

Fried Pickles
Seasoned Egg Wash:
1 Egg
1 teaspoon salt
1/3 cup milk
1/2 teaspoon black pepper
1/3 cup Worcestershire Sauce
1/3 teaspoon Tabasco
Seasoned flour:
2 cup flour
1/2 tablespoon paprika
1 tablespoon garlic salt
1/4 teaspoon poultry seasoning
2 teaspoons black pepper
Oil for deep frying
Klauson Whole Pickles
Whip together all ingredients for seasoned egg wash, set aside.
Mix ingredients for flour mixture in a shallow dish. Slice pickles
1/8" thick. Dip into flour mix, then egg wash, then flour mix again.
Fry until golden brown, about 1 minute. Drain on paper towels. Serve
with dipping sauce of ranch dressing, ketchup or horseradish sauce.

Steak & Ale Cajun Chicken Pasta

Steak & Ale Cajun Chicken Pasta
To prepare the chicken, place 1/2 oz of melted butter on each side of a
skinless, boneless chicken breast. Cover each side with cajun seasoning (You
can buy it at any supermarket).
Place into a VERY, VERY HOT cast iron skillet, and cook approx. 4 minutes.
Turn chicken, add a 1/2 ladle of butter to cooked side and cook another 4
minutes or until done. Cut into strips with a chefs knife.
The pasta is a simple linguini. Prepare according to package directions.
The sauce is a basic alfredo with cajun seasoning.
Heat some heavy cream in a skillet over med heat, add some parmesan cheese
(Shredded not like in the can). When it's melted add some cajun seasoning
and more cream if needed to get to desired consistency. Place chicken over
cooked pasta, add sauce. Cover with diced tomatoes, green onions and 2
pieces of garlic bread.