Stuart Anderson’s Black Angus Cucumber Dressing

Stuart Anderson's Black Angus Cucumber Dressing

Makes: 2 cups

1 cup packed cucumber, grated
1/4 cup yellow onion, grated
1 teaspoon Worcestershire sauce
1 dash Tabasco sauce
2/3 cup mayonnaise
1/3 cup sour cream
3/4 teaspoon salt
1 pinch white pepper
1 1/2 teaspoons white vinegar
1/2 teaspoon garlic granules
1 1/2 teaspoons granulated sugar

Mix all ingredients together in a mixer on low speed for 10 minutes.
Pour into a container, cover and refrigerate 8 hours or overnight.

Strawberry and Feta Salad

Strawberry and Feta Salad

   1 cup slivered almonds
   2 cloves garlic, minced
   1 teaspoon honey
   1 teaspoon Dijon mustard
   1/4 cup raspberry vinegar
   2 tablespoons balsamic vinegar
   2 tablespoons brown sugar
   1 cup vegetable oil
   1 head romaine lettuce, torn
   1 pint fresh strawberries, sliced
   1 cup crumbled feta cheese

In a skillet over medium-high heat, cook the almonds, stirring
frequently, until lightly toasted. Remove from heat, and set aside.
In a bowl, prepare the dressing by whisking together the garlic,
honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown
sugar, and vegetable oil.

In a large bowl, toss together the toasted almonds, romaine
lettuce, strawberries, and feta cheese. Cover with the dressing
mixture, and toss to serve.

Garden Orzo Salad with Herb Dressing

Garden Orzo Salad with Herb Dressing

For the herb dressing:
2 lemons, zested and juiced
2 oranges, zested and juiced
1 cup cider vinegar
2 cups fresh parsley leaves
2 cups fresh basil leaves
2 cups extra-virgin olive oil
Salt and freshly ground black pepper
For the salad:
4 cups orzo
Salt, for water
5 ears corn, kernels removed
5 stalks celery, diced
1 cucumber, seeded and diced
2 pints cherry tomatoes
For the herb dressing:

In a food processor add lemon zest and juice, orange zest and juice, cider vinegar, parsley, basil. Turn on the processor and slowly add the olive oil until the mixture is blended together. Process until smooth and season with salt and pepper, to taste. Set aside.

Cook orzo in large pot of boiling salted water until tender but still firm to bite, about 10 minutes, stirring occasionally.

To a large mixing bowl add the raw corn kernels, diced celery, seeded and diced cucumber and whole cherry tomatoes.

Once orzo is cooked, drain and rinse under cold water; drain well. Add cooled orzo to bowl and toss. Add dressing to salad and toss again. Season with salt and pepper, if needed. Serve.

The Cheesecake Factory Sweet Corn Tamale Cakes

The Cheesecake Factory Sweet Corn Tamale Cakes

Salsa Verde
2 tomatillos, chopped (remove papery thin)
1 4-ounce can mild green chilies
1 green onion
2 tablespoons fresh cilantro
1 1/4 teaspoons granulated sugar
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Southwestern Sauce
1/2 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon water
3/4 teaspoon granulated sugar
1/2 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon onion powder
dash salt
dash garlic powder

Tomato Salsa
1 medium tomato
1 tablespoon minced Spanish onion
1 tablespoon fresh cilantro, minced
1/4 teaspoon lime juice
1/2 small fresh jalapeno, minced
dash salt
dash ground black pepper

Cakes
1 1/2 cups frozen sweet corn
1/2 cup (1 stick) butter, softened
3 tablespoons granulated sugar
1/8 teaspoon salt
1/2 cup corn masa (corn flour)
2 tablespoons all-purpose flour

Garnish
1/4 cup sour cream
1/2 avocado, chopped
2 tablespoons fresh cilantro, coarsely chopped

Prepare salsa verde by combining all ingredients (tomatillos,
green chilies, green onion, cilantro, sugar, cumin, salt, and pepper)
in a food processor on high speed. Cover and chill.

Prepare tomato salsa by combining all ingredients (diced tomato,
onion, cilantro, lime juice, jalapeno, salt, and pepper) in a small
bowl. Cover and chill.

Prepare southwestern sauce by combining all ingredients
(mayonnaise, vinegar, water, sugar, chili powder, paprika, cayenne,
onion powder, salt, and garlic powder) in a small bowl. Cover and
chill.

Preheat oven to 400 degrees.

Prepare the tamale cakes by chopping 1 cup of the frozen corn in a
food processor until it's coarsely pureed. Combine pureed corn with
softened butter, sugar, and salt. Blend well with electric mixer
until smooth.

Add masa and flour and blend well. Mix in the remaining 1/2 cup of
frozen corn kernels by hand.

Measure 1/2 cup portions of the mixture and form it into 3-inch
wide patties with your hands. arrange the patties on a baking sheet
and bake for 25 to 30 minutes or until the cakes are browned on the
bottom. Carefully flip all cakes with a spatula and bake for an
additional 5 to 7 minutes or until other side is browned.

While the cakes are baking, spoon a portion of the salsa verde
onto a plate or platter (you may want to heat up your plate in the
oven for a bit to help warm the sauce). You'll need to use enough
salsa verde to coat the entire plate -- it should be about 1/4-inch
deep. Arrange the tamale cakes side-by-side on the salsa verde. Spoon a dollop of sour cream onto each tamale cake. Drizzle the
southwestern sauce over the cakes in a criss-cross patter (use a
squirt bottle if you've got one -- see "Tidbits"). Spoon some tomato
salsa over the cakes, followed by the chopped avocado. Finish off the
plate by sprinkling the coarsely chopped cilantro leaves over the
top.

Serves 4

Applebee’s Chicken Cheese Tortilla Soup

Applebee's Chicken Cheese Tortilla Soup

1 cup chopped yellow onion
2 tsp. minced garlic
2 Tbsp vegetable oil
4 cups chicken broth
15 oz. can tomato puree (see note)
1 tsp. granulated sugar
1/2 tsp. salt
1 tsp. Worcestershire sauce
1/2 cup hot sauce - optional
1/4 cup chopped green pepper - optional
1 Tbsp. minced jalapeño pepper - optional
1 tsp. chili powder - optional
1/4 tsp. black pepper - optional
1/4 cup all-purpose flour mixed with 1/2 cup water
1 lb. cooked chicken - cubed
1 cup heavy whipping cream
1/4 cup fat-free sour cream
8 oz. process cheese food - cut in 1" cubes
(10) 6" corn tortillas - cut in 1/4" strips
chopped cilantro - optional, for garnish

Sauté garlic and onions in oil in large pan or Dutch oven until soft.
Add next 10 ingredients to pot, bring to a boil, reduce heat, and
simmer 20 minutes.

Whisk flour/water mixture into soup.

Bring to a boil, reduce heat, and simmer for 5 minutes.

Add chicken and simmer for 5 minutes.

Add cream, sour cream, and cheese; stir until cheese is melted.

Deep-fry tortilla strips in 350F degree oil OR spray with non-stick
cooking spray and bake in a 400 degree oven until crisp.

Sprinkle with salt if desired.

Pour soup into bowls, pile tortilla strips into a "haystack" shape on
top of the soup, garnish with cilantro.

Note: I use an 8 oz can tomato sauce and add another a can full of
chicken broth to rinse the can and make up the difference