Bennigan's Copycat Recipes

[Julie]

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

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. Mix equal parts of cheese to smooth paste and spread over bread. Float a slice of bread atop each serving. 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.

[Linda]

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

Assemble 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 until golden brown.

Remove from oil to paper towels. Sprinkle with the powdered sugar. Serve with warm or room temperature jelly, if desired.

This recipe yields 6 servings.

[Linda]

1 Tablespoon ham base, see * Note
1 Quart chicken base
6 Tablespoons margarine, divided
1/4 Pound yellow onions, diced
1 Pound potatoes, diced
3/4 Teaspoon freshly-ground black pepper
1-1/2 Ounces flour
1 Cup milk
Chopped parsley, for garnish

* Note: The Houston Chronicle suggests that the bases may not be available in supermarkets, they suggest that you use chicken broth and a piece of ham. Combine ham and chicken bases in a saucepan and whisk 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 seconds or until melted. Whisk flour into melted margarine and stir until it forms a roux. Introduce 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.

[Linda]

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 pepper sauce

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 carmelizing, in a mixing bowl place the water, honey 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 cornstarch mixture and Tabasco 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. This recipe yields ?? servings.

[Linda]

Bennigan's Chicken Quesadilla

2 boneless skinless chicken breasts - (to 3)
1/4 Cup water
1/2 Package Old El Paso fajita seasoning
1 box Old El Paso flour fajita shells
Spreadable butter
1 Large ripe tomato
1/2 onion
1 Pound Cheddar/mozzarella cheese mix

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 minutes. 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.

[Linda]

1 Pound red potatoes
3 Tablespoons butter
1/4 Cup half-and-half or milk
4 garlic cloves, roasted
Salt, to taste
Freshly-ground white pepper, to taste

To really get their flavor, these potatoes need to be baked, not boiled. So bake them in a 350 degree oven for about 20 to 30 minutes. This would be a great time to roast that garlic too. You can either use a traditional roaster, or you may wrap a bulb of garlic in foil and roast that, be sure to coat the bulb with some olive oil before you roast it. Remove potatoes from oven and allow them to cool. You can leave the peelings on or off, I like to leave a few of them on. Chop potatoes, add butter, and half-and-half, and mix with with an electric mixture. Add cloves of garlic, and salt and pepper to taste. You will want to heat these potatoes in a saucepan until they warm up again. This recipe yields 4 servings.

[Lisa40]

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 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. Servings: 2

[Lisa40]

6 slices cooked turkey
6 slices Swiss cheese
6 slices cooked ham
6 slices American cheese
18 slices wheat bread

Batter
1 1/2 C. all-purpose flour
1 T. baking powder
1/4 tsp. salt
1 1/3 C. 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 360ºF and fry until golden brown.

Remove from oil to paper towels. Sprinkle with the powdered sugar.

Serve with warm/room temperature jelly, if desired.

Makes 6 servings.

[Lisa40]

1/2 lb. firm white onions, sliced
1/4 C. butter
2 T. corn oil
3 T. flour
1 qt. chicken broth
1 qt. 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.

[Lisa40]

1 box chocolate cake mix
4 boxes Jell-O chocolate mousse mix
6 Skor candy bars
1 C. Kahlúa<br>24 oz. Cool Whip

Bake cake according to package directions for a 9 x 13-inch cake. Prick top of baked cake with fork then pour Kahlúa over the cake. Let this soak in - it can be left this way overnight.

Make the chocolate mousse according to package directions.

To assemble cake: Crumble up half of the cake and place it on the bottom of a large glass bowl. Layer half of the mousse, then half of the Cool Whip and half of the Skor candy bars, broken into small pieces. Repeat.

[NancyRogers]

BENNIGAN'S BROCCOLI BITES
Post by marlaoh on Dec 13th, 2002, 08:08am

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 mixture, 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 a 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.

Moved to Bennigan's Copycat Recipes

[nyhunny3125]

Hi. I was wondering if you knew how to make the Pineapple pepper cream sauce that goes along with Bennigan's Southwest sampler? I'd love to know. Thanks! ;D