Red Lobster Tartar Sauce

RED LOBSTER TARTAR SAUCE
Serving Size : 1
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1/2 c Kraft's mayo
1/4 c Sweet pickle relish
2 tb Miracle whip salad dressing
1 tb Sugar
1/2 ts Dry minced parsley
1/4 ts Onion powder

Mix all and store in the fridge.

Red Lobster Sweet and Sour Sauce

RED LOBSTER SWEET AND SOUR SAUCE
Serving Size : 1
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1 cn Tomato paste -- (6 ounces)
2 tb Lemon juice
2 tb Dijon mustard
2 tb Horseradish cream sauce

Mix all ingredients together well. Refrigerate,tightly covered, to serve as an accompaniment to marinated chicken or with shrimp as a cocktail sauce.

Red Lobster Shrimp Scampi

Red Lobster Shrimp Scampi

1 C. White Wine
1/2 C. unsalted Butter do not use Margarine
3 Tbsp. minced Garlic
1 lb. Shrimp, peeled and devined

Bake at 350 degree oven for about 6 to 7 minutes. Be carefull not to overcook the Shrimp. The shrimp are done when they turn pink. Thanks to Gregm former Red Lobster Chef.

Red Lobster Garlic Cheese Biscuits

RED LOBSTER GARLIC CHEESE BISCUITS (LIGHT)
Serving Size : 12
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2 c Minus 1 T flour
1 tb Plus 2 tsp baking powder
1/2 ts Baking soda
1 Pinch salt
3 tb Stick margarine, chilled
3/4 c Low fat (1.5%) buttermilk
1 1/2 oz Sharp cheddar cheese, grated
1/4 ts Garlic powder

1. Preheat oven to 450F. Line baking sheet with parchment or waxed paper; spray with nonstick cooking spray.
2. In a medium bowl, sift together the flour, baking powder, soda and salt. Add 2 tablespoons of the margarine and blend with pastry cutter until mixture resembles coarse crumbs. Add buttermilk and cheese; combine with fork, handling dough as little as possible. Drop by spoonfuls onto prepared baking sheet; bake until lightly browned, about 8-10 minutes.
3. While biscuits are baking, in a small microwavable bowl, add remaining tablespoon margarine; microwave on high until margarine is melted. Stir in garlic powder; set aside.
4. When biscuits are done, remove from oven and brush margarine mixture evenly over the warm biscuits. Remove from baking sheet and serve immediately.

Red Lobster Creamy Caesar Dressing

RED LOBSTER CREAMY CAESAR DRESSING
Serving Size : 12
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3/4 c Bottled Italian dressing
1 tb Parmesan -- grated
1 tb Sugar
1/3 c Mayo
1 t Anchovy paste -- or Soy sauce

Combine all with wire whisk. Keep refrigerated. Use in a week.

Red Lobster Clam Chowder

CLAM CHOWDER (RED LOBSTER)
Serving Size : 6
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1 qt Clam juice
1 c Non-fat dry milk powder
2/3 c Flour
1 cn Chicken broth -- (14 Ounces)
2 Ribs celery -- chop fine
1 tb Dry minced onion
1 cn Clams -- (10 ounces) minced Well
1 pn Dry parsley flakes
2 Baked potatoes -- cook,Peel,Crumbled

In blender put clam juice, milk powder and flour, blending smooth. Pour into 2-1/2 qt saucepan and stir in chicken broth, stirring constantly on medium-high heat until thick andsmooth. Turn heat to low. Stir in celery, onions, clams, parsley and potatoes. Keep on low heat up to an hour and season with salt and pepper. Freezes well.

Red Lobster Cheesecake

Red Lobster Cheesecake

Filling:
16 oz Cream cheese
8 oz Sour cream
2 large Eggs
2 tbsp Butter
2 tbsp Cornstarch
1 cup Sugar
1 tsp Vanilla
Cookie crumbs

Crust:
10 oz Package Lorna Doone cookies - crushed
¼ lb Butter - melted
¼ cup Sugar
1 Envelope Knox unflavored gelatin

Mix crumbs with butter, sugar and gelatin. Pat out evenly over bottom of greased 9" springform pam. Bake at 350°F exactly 8 minutes. Beat with electric mixer cream cheese, sour cream, eggs, butter, cornstarch, sugar and vanilla. When the filling is perfectly smooth and creamy pour into crust. Return to 350°F oven and bake 30 to 35 minutes or until a knife inserted comes out clean. Cool in pan on rack 20 minutes before releasing springform from the cake. Cool another 20 minutes before cutting. Sprinkle top with cookie crumbs.

Red Lobster Cheese Biscuits

Red Lobster Cheese Biscuits
Serving Size : 10
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1 cup Milk
1/3 cup Mayo
1 tablespoon Sugar -- or
3 packages Sweet & Low
2 cups Self-rising flour
1/4 cup Kraft's American cheese -- grate
Liquid margarine
Garlic powder
Kraft American Cheese food

Combine milk, Mayo, sugar and flour. Beat with mixer at high speed, not quite 1 minute until smooth and completely combined. Remove beaters. Use rubber spatula to streak the dough with 1/4c cheese food. Drop batter equally between 10 paper-lined muffin wells. Drizzle top of each with ts liquid margarine and dust each with a little garlic powder plus 1 scant ts additional cheese food. Bake 350~ 25 to 30 minutes or until golden brown and tripled in size. Cool in pan on racks for 30 minutes. Add only enough flour so batter drops from spoon

Red Lobster Caesar Dressing w/ Variations

RED LOBSTER CAESAR DRESSING W/VARIATIONS
Serving Size : 1
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1/4 c Mayo
1/4 c Bottled Hidden Valley Ranch
1/4 c Wish bone Italian Dressing
1 tb White vinegar
1 tb Water

Combine all ingredients with wire whisk until perfectly smooth and creamy. GREEK DRESSING-Add 1/4 ts cumin powder, whisking well. CREAMY CAESAR-Add 1 ts anchovy paste or 1 tb soy sauce and 2 tb sour cream. Refrigerate dressing tightly covered to use in
30 days. Do not freeze.

Red Lobster BBQ Sauce

RED LOBSTER BBQ SAUCE
Serving Size : 1
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1/2 c Chunky-style Prego sauce
1/2 c Del Monte Ketchup
1 tb Dijon mustard
1 tb Vinegar
1/8 ts Dry mustard
1 t Chili powder

Combine thoroughly and refrigerate, tightly covered, to use within 90 days or freeze to thaw and use within 1 year. Serve with chicken sandwich.