Bennigan's Recipe's

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Please post all the Bennigan's recipes in this post.

[chief_cook2]

Bennigan's Ultimate Baked Potato Soup


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 hr 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
mins 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.

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Bennigan's Shrimp and Pasta


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 mins or until lightly browned
and soft. Add garlic. Cook, stirring, for 1 min 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 mins 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

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Bennigan's Potato Wedges


NOTES: Use the hulled out potatoes for some mashed potatoes.
4 medium baking potatoes
1/2 cup shredded Colby cheese
4 tablespoons Oscar Meyer Bacon Bits
1 bunch green onions
1/2 cup sour cream
Preheat oven to 350 degrees F.


Wash potatoes very well, score them with a knife and bake in an oven for
one hr.Remove potatoes and allow them to cool so that you can handle
them. When potatoes are cool, cut them in half and scoop out the "meat"
of the potato. Be sure to leave at least 1/4 inch of meat on the skin.
Spray a baking dish with Pam and place the scooped out halves in the
pan. Sprinkle the potatoes with cheese, and bacon. Place the potatoes in
a 350 degrees F oven for 5-10 mins, or until the cheese has melted.
Remove from oven. Chop the tops of the green onion off, and sprinkle
them on the potatoes. Serve with sour cream.Servings: 2

[chief_cook2]

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Bennigan's Potato Soup


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 secs 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.

[chief_cook2]

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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 slices French bread
Swiss cheese, shredded
Parmesan, grated


Sauté 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 inches from broiler
heat and broil until cheese melts. Serve at once. Leftover soup freezes
well up to 6 months.

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Bennigan's Monte Cristo Makes 6 servings.


6 slices cooked turkey
6 slices Swiss cheese
6 slices cooked ham
6 slices American cheese
18 slices wheat bread
Batter
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 1/3 cups water
1 large egg, beaten
Oil, for deep frying
Powdered sugar
Red raspberry jelly


Assembly of sandwiches: bread, turkey, Swiss cheese, bread, ham,
American cheese, bread; cut in half diagonally. Whisk flour, baking
powder, and salt together to blend well. Add water to the egg and add to
the flour mixture mixing well. Dip each sandwich half into the batter
and deep-fry (oil must cover the sandwich) in oil pre-heated to 360
degrees F and fry until golden brown. Remove from oil to paper towels.
Sprinkle with the powdered sugar. Serve with warm/room temp jelly, if
desired.

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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 mins. Add garlic;cook 2 mins, stirring constantly.Add
remaining ingredients to saucepan,stir well. Bring sauce to boil,
stirring occasionally.Reduce heat to low, simmer uncovered for 30 mins.
Once cooked, remove bay leaf. Makes 3 quarts.Cook linguini 8-10 mins;
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 mins.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 mins.Pour pasta into a large bowl and sprinkle evenly with
Parmesan cheese and parsley to garnish.Serves 4.

[chief_cook2]

Bennigan's Linguini Diablo with Two Sauces


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 temp
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.

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Bennigan's Hot Bacon Dressing


2 ounces bacon grease
1/4 pound red onion, finely diced
2 cups water
1/2 cup honey
1/2 cup red wine vinegar
2 tablespoons Dijon mustard
1/2 tablespoon cornstarch


Using the insides of the red onion, finely dice. Place the bacon grease
in a saucepan over medium-high heat.Add the onions and sauté until the
onions start to blacken.While the onions are caramelizing, place the
water, honey and red wine vinegar in a mixing bowl. Using a wire whisk,
mix the ingredients well. Add the cornstarch and whisk well. After the
onions have caramelized, add the Dijon mustard to the onions and stir
together with a rubber spatula. Add the water mix to the mustard mix.
Continue stirring until mix thickens and comes to a boil. Remove from
heat and store in refrigerator until needed. NOTE: To reheat use a
double boiler.
Servings 1

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Bennigan's Chicken Quesadilla


1 box Old El Paso flour fajita shells
1 large ripe tomato
1/2 onion
Spreadable butter
1 pound Cheddar/mozzarella cheese mix
1/2 package Old El Paso fajita seasoning
1/4 cup water
2-3 boneless skinless chicken breasts


Start by cutting the chicken (while still slightly frozen, cuts easier)
into small squared pieces. Fry in pan then add water and seasoning to
the pan, sauce will thicken slightly after a few mins. Set the chicken
aside while preparing the other ingredients.Butter one side of all the
fajita shells you intend on using and set aside. Dice the tomato and the
onion, mix and also set aside. Either finely shred yourself or buy 1
pound of finely shredded Cheddar/mozzarella cheese and set aside. Let
pan or griddle get hot about 350 degrees F and then assemble quesadillas
similar to a sandwich. First, one shell butter side down, then
generously sprinkle the cheese. Next add 1/4 to 1/2 cup of chicken
mixture. Now add a small amount(1/4 cup) of the tomato and onion mix.
More cheese, generously sprinkled, and finally top with another fajita
shell, butter side up. Once the cheese starts to bubble from the sides
of the quesadilla it typically is time to flip it, make sure to either
flip quickly or rest your fingers on the top shell holding it together
while you flip it. Shell should be crunchy and a golden color. If you
find that the quesadilla is semi plump in the center, simply press down
with spatula once you have flipped it. Let stand for a few moments and
then cut into quarters, serve with your choice of sour cream, guacamole
or salsa for dipping. Servings: 4

[chief_cook2]

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Bennigan's Candy Bar


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

[chief_cook2]

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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

[chief_cook2]

Bennigan's Broccoli Bites


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 min,
then remove and place onto a plate lined with paper towels to absorb
excess oil. Serve with Honey Mustard Dressing