Red Lobster's Cheddar Bay Biscuits‏

Red Lobster's Cheddar Bay Biscuits‏

(From Tammy McArthur)
Ingredients

2 1/2 cups Bisquick
4 Tbsp. cold butter
1 heaping cup grated Cheddar Cheese
3/4 cup cold whole milk
1/4 tsp garlic powder


Brush on Top
2 Tbsp butter, melted
1/2 tsp garlic powder
1/4 tsp. dried parsley


1. Preheat oven to 400
2. Combine Bisquick with cold butter in a medium bowl using a pastry
cutter or a large fork. Don't overmix. There should be pea size chunks
of butter.
3. Add chees, milk, and garlic. Don't overmix.
4. Drop 1/4 cup size portions on baking sheet using ice-cream scoop.
5. Bake for 15-17 minutes or until tops turn light brown.
6. After removing from oven, brush garlic butter on the top. Use all
the butter.

Garlic-Dill Salmon

Garlic-Dill Salmon

From Every Day with Rachael Ray
April-May 2006





Ingredients

3 garlic cloves, finely chopped
3/4 cup fresh orange juice
2 teaspoons fresh lemon juice

1 tablespoon chopped fresh dill
4 salmon fillets (about 1 3/4 pounds total)





1. In a medium baking dish, combine the garlic, orange juice, lemon juice and dill. Place the salmon, skin side up, in the marinade and refrigerate for up to 3 hours. Preheat the oven to 375°. Discard half of the marinade and bake the fish in the remaining sauce until cooked through, about 15 minutes.

Brown-Sugar-Mustard-Glazed Salmon

Brown-Sugar-Mustard-Glazed Salmon

From Every Day with Rachael Ray
March 2009

SERVES 4
Prep Time: 5 min
Cook Time: 10 min

Ingredients

1/3 cup brown sugar
2 1/2 tablespoons Dijon mustard
Juice of 1/2 lemon

Salt and pepper
Four 7-ounce salmon fillets
2 teaspoons vegetable oil





1. Preheat the oven to 400°. In a small bowl, whisk together the brown sugar, mustard, lemon juice and 1/2 teaspoon pepper.
2. Heat a large, ovenproof skillet over high heat. Rub the salmon with the oil, season with salt and pepper and place skin side up in the skillet. Cook until a crisp brown crust forms, about 3 minutes. Remove from the heat, flip the salmon and coat with the brown sugar mixture. Transfer the skillet to the oven and bake until the glaze caramelizes and the fish is cooked through, about 5 minutes.

Mustard-Crusted Salmon

Mustard-Crusted Salmon

From Every Day with Rachael Ray
April 2007

FOUR SERVINGS
Prep Time: 10 min
Cook Time: 15 min




Ingredients

1 1/3 pounds center-cut salmon fillet
1 1/2 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh dill
or 1 1/2 tablespoons dried dill

1 1/2 tablespoons herbes de Provence
1/4 cup Dijon mustard





1. Preheat the oven to 375°. Rub the salmon with the olive oil. Place on a foil- or parchment-lined baking sheet. Cover with the dill and herbes de Provence. Spread the mustard over the top, using a table knife or rubber spatula to cover completely.
2. Bake the salmon until no longer translucent, about 15 minutes. Serve with wild rice.

Roasted Salmon with Lemon-Herb Matzo Crust

Roasted Salmon with Lemon-Herb Matzo Crust

From Every Day with Rachael Ray
April 2009

SERVES 8
Prep Time: 20 min
Cook Time: 10 min

Ingredients

Eight 1-inch-thick center-cut salmon fillets (6 ounces each), skinned
Salt and pepper
2 sheets matzo, finely ground
3 tablespoons finely chopped flat-leaf parsley
3 tablespoons finely chopped fresh thyme

Grated peel of 1 lemon, plus 1 tablespoon lemon juice
1 tablespoon grainy mustard
1/4 cup extra-virgin olive oil
4 tablespoons butter, melted





1. Preheat the oven to 425°. On a parchment-paper-lined baking sheet, place the salmon skinned side down; season with salt and pepper.
2. In a medium bowl, combine the matzo, parsley, thyme, lemon peel, lemon juice and mustard; season with salt and pepper. Stir in the olive oil and butter.
3. Cover the top of each salmon fillet completely with the matzo mixture, pressing to adhere. Roast until the salmon is just cooked through but still translucent in the center, about 10 minutes.

Lemon Cheesecake

Lemon Cheesecake

From Every Day with Rachael Ray
April 2009

SERVES 8
Prep Time: 40 min (plus cooling)
Bake Time: 1 hr 10 min

Ingredients

1 cup whole almonds (about 4 ounces)
1 1/4 cups plus 1 1/2 tablespoons sugar
2 tablespoons unsalted butter, softened
2 pounds cream cheese, at room temperature
4 large eggs plus 2 large egg yolks, at room temperature

1/4 cup sour cream
1 teaspoon grated lemon peel
2 teaspoons pure vanilla extract
Boiling water, for baking
Fresh raspberries, for garnish





1. Preheat the oven to 375°. Using a food processor, pulse the almonds and 1 1/2 tablespoons sugar until finely chopped. Add the butter and pulse until combined. Press the nut mixture evenly into a 9-inch springform pan. Bake until browned, 10 to 15 minutes. Let cool. Place the pan on a long piece of foil; fold the foil up the sides of the pan. Set in a large baking dish or roasting pan.
2. Lower the oven to 325°. Using an electric mixer, beat the cream cheese at low speed until fluffy, about 1 minute. Scrape the sides of the bowl, then gradually beat in the remaining 1 1/4 cups sugar until smooth and creamy, 1 to 2 minutes; scrape down the bowl. Beat in the eggs and egg yolks 1 at a time, scraping down the bowl each time. Beat in the sour cream, lemon peel and vanilla.
3. Pour the filling into the crust. Transfer to the oven and pour enough boiling water into the baking dish to reach halfway up the sides of the springform pan. Bake until the edges are set and the center jiggles slightly, about 1 hour and 10 minutes. Turn off the oven, prop the door open slightly and let the cake cool in the oven for 1 hour.
4. Remove the cake from the water bath; discard the foil. Let the cake cool completely, then cover and refrigerate for at least 6 hours. Top with fresh raspberries.

Dulce de Leche Cheesecake

Dulce de Leche Cheesecake


From Every Day with Rachael Ray
February 2008

10 SERVINGS
Prep Time: 30 min (plus cooling)
Bake Time: 1 hour
Ingredients

One 10-ounce box shortbread cookies, such as Lorna Doone
1/4 cup blanched almonds, toasted
2 tablespoons brown sugar
1/2 teaspoon salt
4 tablespoons unsalted butter, melted

Two 8-ounce packages cream cheese, at room temperature
3 tablespoons flour
2 large eggs plus 1 large egg yolk
1 3/4 cups dulce de leche or other caramel sauce
Boiling water, for baking





1. Preheat the oven to 350°. Wrap the outside of a 9-inch springform pan with foil. Using a food processor, finely chop the cookies, nuts, brown sugar and 1/4 teaspoon salt. Add the butter and pulse until just combined. Press into the bottom of the prepared pan and bake until set, 10 to 12 minutes. Transfer to a rack to cool. Lower the oven temperature to 300°.
2. Using a mixer, beat the cream cheese until softened, 2 minutes. Beat in the flour and remaining 1/4 teaspoon salt on low speed. Beat in the eggs and egg yolk, 1 at a time, on medium speed. Mix in 1 cup dulce de leche.
3. Pour the batter into the crust. Loosely cover the pan with foil, set in a roasting pan and pour in enough boiling water to reach a depth of 1 inch. Bake the cheesecake until set at the edges but slightly wobbly in the center, about 55 minutes.
4. Transfer the cake to a rack; let rest for 15 minutes. Spread the remaining 3/4 cup dulce de leche over the warm cake. Refrigerate until ready to serve, then remove the springform and slice the cheesecake.