Bennigan's Shrimp and Pasta

12 oz. penne pasta
1 Tbsp. stick butter or margarine
1 12 oz package of mushrooms, thickly sliced
1 medium red onion, chopped
2 Tbsp. minced garlic
1/2 C. Irish brown ale
1 package of white sauce mix, whisked with 1 1/2 cups milk
1-pint cherry tomatoes, halved
1 1/2 LB raw medium shrimp, peeled and deveined
GARNISH: Chopped Scallions, Freshly grated Parmesan Cheese


1. Cook pasta as directed on package
2. Melt butter in a large skillet over medium heat. Add mushrooms and onions and cook, stirring occasionally, 8 minutes or until lightly browned and soft. Add garlic; cook, stirring, 1 minute until fragrant. Add ale, white sauce mixture and tomatoes.
3. 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.
4. 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.

Bennigan's Smothered Chicken

Chicken Marinade (prepackaged, or see below recipe)
4 Boneless, Skinless Chicken Breasts
1 cup sliced onions
1 cup sliced mushrooms
1 teaspoon hickory smoke flavor (found on condiments aisle)
3 tablespoons butter or margarine
4 to 8 slices provolone cheese (use more or less to your liking)
4 slices cooked bacon

Chicken Marinade:
1 teaspoon basil leaves
1 tablespoon garlic powder
3 tablespoons hickory smoke flavoring
1/4 cup white cooking wine
1/4 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vinegar

Combine all ingredients in a bowl. Marinade meat in covered bowl or
plastic bag for at least 2 hours.

Marinate chicken as shown above, or follow directions on package if
using pre-packaged marinade. While chicken is marinating, slice
onions and mushrooms and cook your bacon. Saute mushrooms and onions
in butter and hickory smoke flavor for 3 to 5 minutes, or until
onions are transparent but not brown and mushrooms are tender.

Remove chicken from marinade, and grill for about 10 minutes. Do not
overcook chicken!!! While grilling, preheat oven on broil. After
chicken is done, remove from grill and place in a shallow baking
dish. Cover each breast with a strip of bacon, then provolone cheese,
then some sauteed onions and mushrooms. Broil for 3 to 5 minutes, or
until cheese is bubbly.

Just Like Bennigan's Mountain Cookie Sundae

Chocolate Chip Cookies
1/2 cup softened butter
1/4 cup granulated sugar
3/4 cup packed brown sugar
1 egg
1-teaspoon vanilla
1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1-cup semisweet chocolate chips (6 ounces)
1/2 gallon vanilla ice cream
1 16-ounce jar hot fudge topping
Powdered Sugar

.
Preheat the oven to 35 degrees F.

Make the cookies by creaming together the butter, sugars, egg, and vanilla
in a medium-size bowl. In a separate bowl, sift together the flour, salt,
baking powder, and baking soda. Combine the dry ingredients with the butter
mixture and mix well. Add the chocolate chips and mix once more.

Roll the dough into golfball-size portions and place them 4 inches apart on
an ungreased cookie sheet. With your hands, press down on the dough to
flatten it to about 1/2 inch thick. You will likely have to use two cookie
sheets for the 12 to 14 cookies the recipe will make. If you use the same
cookie for the second batch, be sure to let it cool before placing the dough
on it. Bake the cookies for 12 to 14 minutes or until they become a light
shade of brown.

The cookies served with this dessert have a hole in the center so that when
you pour on the hot fudge, it flows down through the hole onto the ice cream
in the middle. When you take the cookies out of the oven, use the opening of
an empty glass soda or beer bottle like a cookie cutter to cut a 1-inch hole
in the center of each cookie. Turn the bottle upside down, and press the
opening into the center of each cookie, rotating the bottle back and forth
until the center of the cookie is cut out. Because the cookie centers will
push into the bottle as you go, you'll have to rinse the bottle out before
recycling. (If you prefer, you can punch holes in just half of the cookies;
these will be the cookies that are stacked on top of the ice cream).

When the cookies have cooled, take four small scoops (about 1/4 cup each) of
ice cream and arrange them on the top of one cookie that has been placed in
the center of the serving plate.

Place another cookie on top of the ice cream. Heat up the fudge in the
microwave or in the top of a double boiler just long enough to soften the
topping so that it is easy to pour. Pour 3 to 4 tablespoons of hot fudge
over the top cookie. Let the fudge drizzle down the sides of the ice cream
and through the hole that has been cut in the center of the top cookie.

Use a sifter or fine strainer to spread a dusting of powdered sugar onto the
sundae and around the surface of the serving plate. Repeat with the
remaining ingredients for the desired number of servings. The leftover
ingredients (if any) can be saved for additional servings later.

Just Like Bennigan's Monte Cristo

9 Slices Wheat Bread
3 Slices Cooked Turkey
3 Slices Cooked Ham
3 Slices American Cheese
3 Slices Swiss Cheese


Batter
1 Egg
1 - 1 1/4 C. Water
1/2 tsp. Salt
1 tsp. Sugar
1 1/2 C. Flour
1 Tbs. Baking Powder
Vegetable Oil (for deep frying)



Place turkey and Swiss cheese on one slice of bread and ham and American cheese on another slice of bread. Place third slice in-between and secure the triple-decker sandwich in the corners with tooth picks.

Place egg in mixing bowl, add water and beat together. Add salt,sugar,flour, and baking powder. Beat batter until smooth.
Dip sandwich in batter and carefully cover all the sides and surface. Carefully place in hot oil and fry until golden. When sandwich has turned a warm gold color remove from hot oil and place on paper towel. Let cool for a few minutes before removing the tooth picks. Before serving slice into fourths and sprinkle with powder sugar.

Serve with raspberry preserves, pickle garnish and your favorite side order of French fried potatoes.

Just Like Bennigan's Italian Meat Sauce and Marina Sauce

Meat Sauce
1-1/2 pound Italian sausage
1/2 pound onions, diced
2 cups Marinara sauce (recipe follows)
1 cups grated Parmesan cheese


Place sausage and onions in saucepan; cook, stirring, breaking up the sausage until sausage is cooked; add sauce; bring to boil; removed from heat and stir in cheese. It's now ready to use.



Marinara Sauce
3 1/2 tablespoons vegetable oil
8 1/2 oz. diced onions
1 tablespoon chopped garlic
6 lb. 4 oz. can crushed tomatoes (institutional size)
3 1/2 tablespoons minced fresh parsley
2 1/8 teaspoons dried oregano
1 1/4 teaspoons dried basil
1 3/4 teaspoon salt
1 whole bay leaf

Heat oil over medium heat until hot; add onions; stir frequently until onions are transparent - do not brown; stir in garlic; cook 2 minutes; add spice; combine well. Bring to boil, reduce heat and simmer fo4 30 minutes. Remove bay leaf.


Sauce may be cooked, bottled and frozen in quarts for future use.

Makes 3 quarts.

Just Like Bennigan's Hot Bacon Dressing

2 ounces Bacon grease
1/4 pound Red onion, dice fine
2 cups Water
1/2 cup Honey
1/2 cup Red wine vinegar
2 tablespoons Dijon mustard
1 1/2 tablespoons Cornstarch
1 tablespoon Tabasco (optional)

Place the bacon grease in a saucepan over medium?high heat.

Add the onions and saute until the onions start to blacken. While
the onions are carmelizing, in a mixing bowl place the water,
honey, pepper sauce, and red wine vinegar. Using a wire whisk,
mix the ingredients well.

Add the cornstarch and whisk well. After the onions have
carmelized, add the Dijon mustard to the onions and stir together
with a rubber spatula. Add the water, vinegar, pepper sauce
honey and cornstarch to the mustard and onions and mix.

Continue stirring until mix thickens and comes to a boil. Remove
from heat and store in refigerator until needed. To reheat use a
double boiler.

Just Like Bennigan`s Broccoli Bites

3 eggs
6 oz. shredded Monterey Jack cheese
6 oz. shredded Colby cheese
1 (16 oz.) box frozen chopped broccoli,
thawed, drained and dried
2 1/2 oz. bacon pieces
1/2 oz. diced yellow onion
1 oz. 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 350ºF. 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 C. sour cream
1/3 C. mayonnaise
1/3 C. Dijon mustard
1/3 C. honey
1 T. + 1 tsp. 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.

Just Like Bennigan's Onion Soup

1/2 Pound Firm white onions -- sliced
1/4 Cup Butter
2 Tablespoons Corn oil
3 Tablespoons Flour
1 Quart Chicken broth
1 Quart Beef broth
8 French Bread Slices
Swiss cheese -- shredded
Parmesan -- grated

Saute onions in butter and oil until onions are transparent, but not well browned.
When tender, turn heat to lowest point and sprinkle with flour, stirring vigorously.
Pour into Dutch oven and stir in broths. Heat thoroughly and divide among 8 oven-proof bowls.
Float a slice of bread atop each serving. Mix equal parts of cheese to smooth
paste and spread over bread.
Place all bowls on oven rack 4" from broiler heat and broil until cheese melts.
Serve at once. Leftover soup freezes well up to 6 months.

Just Like Bennigan's Turkey O'Toole

Pretzel Rolls

2 1/4 teaspoons dry yeast
1 1/4 cups warm water
3 1/4 cups bread flour
2 teaspoons salt
1/4 cup butter - softened
3 tablespoons baking soda
2 quarts water
1 large egg yolk

In a small bowl, whisk the yeast and 1/4 cup of the water until smooth.
In the bowl of a heavy duty electric mixer fitted with the dough hook, combine the remaining 1 cup water, the bread flower, yeast mixture, salt, and butter. Mix at slow speed for three minutes, scraping down the sides of the bowl and the hook as necessary the mixture blends evenly. When the ingredients are well combined, increase the mixture speed to high and continue mixing and occasionally scraping until the dough is firm and elastic (about 8 minutes). If the mixture is too firm for the mixer to handle, finish kneading it by hand.

Turn the ball of dough out onto a lightly flowered work surface and let rest for five minutes, loosely covered with a kitchen towel. Line a baking sheet that will fit in your freezer with parchment paper and set aside.Cut the dough into eight equal pieces, approximately 4 ounces in size. Roll each into a five inch long cylinder about one inch in diameter. With the palms of your hands, roll each cylinder into a rope about 12 inches long, of even thickness throughout the entire length. Tie the rope into a loose knot in the center, then tuck the ends under the middle and mold gently into an attractive shape. Place on the prepared baking sheet. Repeat with the remaining pieces of dough.

When the pretzel dough is shaped, let it sit in a very warm, moist place to rise until almost doubled in size, about 30 to 50 minutes. Freeze the shaped, risen pretzel dough uncovered on the baking sheet for at least 2 hrs. and up to 24 hrs; the dough should be frozen solid.

Before removing the pretzels from the freezer, combine the baking soda and water in a large sauce pan and bring it to a simmer. Preheat the oven to 425 degrees F. Remove the pan from the freezer and, using a large flat skimmer, dip each frozen roll in the simmering water for about 3 seconds, letting the excess water drain before returning it to the baking sheet. Brush the pretzels with the egg and water mixture, then sprinkle coarse salt over them. Immediately place the baking sheet in the hot oven. Bake for 10 minutes, then lower oven temperature to 375 degrees F and bake for 8-12 minutes more.


Bennigan's Honey Dijon Salad Dressing


3/4 cup sour cream
1/3 cup mayonnaise
1/3 cup Dijon mustard
1/3 cup honey
1 tablespoon lemon juice +1 teaspoon lemon juice

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

Assembling the Turkey O'Toole
Pretzel Roll sliced in half
2-3 ounces Sliced Turkey (good quality deli sliced turkey)
1 Slice Swiss Cheese
Honey Dijon Dressing

Spread approximately 1 Tablespoon Honey Dijon Dressing on top and bottom pretzel roll. Add turkey to bottom portion of pretzel roll and top with 1 slice of swiss cheese.
Put sandwich under preheated broiler to just melt cheese.
Remove from broiler and place the top portion of the pretzel roll on top of sandwich.

Just Like Bennigan's Strawberry Cheesecake

crust :

2 cups vanilla wafers or chocolate wafers
½ cup sifted confectioner's sugar
7 tbsp melted butter
1 tspn cinnamon

filling:

5 pkgs. (8 oz. each) cream cheese, at room temperature
½ tspn vanilla
grated zest of 1 lemon
3 tbsp lemon juice
1¾ cup sugar
3 tbsp flour
¼ tspn salt
5 eggs
2 egg yolks
¼ cup heavy cream
large fresh strawberries

For crust: In food processor, crush cookies until very fine. Place rest of ingredients into the processor bowl; mix until well blended. Pat the crumb mixture into and up the sides of a 9" springform pan or a pie shell, set aside.

For filling: Preheat oven to 450°F. In a large bowl or food processor, beat cream cheese until light and fluffy. Add vanilla, lemon zest and juice.

In small bowl, mix sugar, flour and salt together; add to cheese mixture. Add eggs and egg yolks, a tbsp at a time, beating after each addition. Gently stir in the cream. Pour batter into crust-line pan. Bake for 12 minutes; reduce heat to 300°F and continue baking for 55 minutes, or until center tests done. Remove from oven.

Allow to cool for 30 minutes, then loosen sides of the cake with a spatula. When cake has cooled for about an hour, remove from pan. Chill at least 2 hours before serving.

Garnish with fresh strawberry slices. Cut lengthwise into thin slices and spread around the edge of the cake in a fan-like pattern.

Just Like Bennigan's Linguini Diablo

1 lb linguini
1 tbsp vegetable oil
12 scallops
10 large shrimp, peeled and deveined
8 clams
1/3 cup garlic lemon butter (see below)
4 cups marinara sauce (see below)
¼ cup grated parmesan cheese
1 tbsp parsley plus
1 tspn parsley

garlic lemon butter:

½ cup butter, room temperature
2 tspn crushed garlic
1 ½ tspn lemon juice

marinara sauce:

3 ½ tbsp vegetable oil
8 ½ oz diced yellow onions
1 tbsp chopped garlic
1 (6 lb 4 oz ) can crushed tomatoes
3 ½ tbsp minced fresh parsley
2 1/8 tspn dried oregano leaves
1¼ tspn dried basil leaves
1¾ tspn salt
1 whole bay leaf

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; sauté for 5 minutes.

Place marinara sauce in the pan and bring sauce to a boil. Flip the mixture 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.

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

For Marinara sauce: 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 qt.

Just Like Bennigan's Chicken Salad

1 lb chicken breast meat, cooked, skinned, boned and diced
½ cup diced celery
1 cup mayonnaise
¼ tspn salt
¼ tspn pepper
½ tspn sugar
½ tspn onion powder
¼ cup toasted almonds
1 tbsp lemon juice
1 cup crushed pineapple, well drained
alfalfa sprouts
whole fresh pineapple for serving, optional

Place chicken in large mixing bowl; add celery and mix. Add remaining ingredients and mix with rubber spatula.

To serve in pineapple shell, cut whole pineapple in half lengthwise.

Using a grapefruit knife, cut around the inside of the pineapple, leaving about ¼" from the edge. Scoop out remaining pineapple.

Place a bed of sprouts in the shell and scoop salad mixture on top.

Sprinkle with 1 tbsp toasted almonds and serve chilled.