If you’ve ever had Chicago Uno’s Shrimp and crab fundoo and love it as much as I do, here’s a copycat recipe for it;

ingredients:

1 (8 oz.) block cream cheese
4 cloves garlic, minced
1/3 cup heavy (whipping) cream
1/4 cup mayonnaise
1 tbsp. grated fresh Parmesan cheese
1/2 tsp. dry thyme
1/2 tsp. dry flat leaf parsley
10 (20-25 count) cocktail shrimp, tailed, deveined, and cut in half
2 cans (6 oz. each) crab meat, drained
1 tsp. garlic powder or garlic salt, plus extra to sprinkle on bread
additional salt and pepper to taste
1/2 French baguette, sliced 1/4 inch thick
1/2 stick (1/4 cup) melted butter
2 Roma tomatoes, seeded and diced, tossed with 1 tbsp. olive oil and basil
block of parmesan cheese

directions:

Preheat oven to 425 degrees F.

Prepare bread. Slice baguette and brush with melted butter. Sprinkle with garlic powder/garlic salt to taste.

In a saucepan add block of cream cheese, minced garlic, heavy whipping cream, and mayonnaise. Let simmer briefly and whisk until smooth. Add 1 tbsp. freshly grated parmesan cheese, thyme, garlic powder/salt, and stir. Mix in shrimp and crab meat throughout, ensuring an even consistency.

Pour mixture into an oven-safe dish (preferably one that is at least 1-1.5 inches deep). Grate fresh parmesan over the entire dish, ensuring that it is even and thick enough to create a cheesy “crust”.

Place in oven for 10 minutes, or until bubbling hot and the cheese has browned. BE CAREFUL! Will be very HOT!

Take out dish and let cool. Meanwhile, place baguette on a baking sheet and bake until golden brown.

Sprinkle diced tomato mixture atop the shrimp and crab fondue and serve with a large spoon and toasted bread slices.

Enjoy!

ingredients:

6 skinless, boneless chicken breast halves (about 2 pounds total)
Salt
Ground black pepper
1/2 cup Parmesan Pesto (see recipe below)
2 tablespoons butter
1 tablespoon olive oil
3 tablespoons all-purpose flour
Fresh basil sprigs (optional)

directions:

Place each chicken breast half between 2 pieces of plastic wrap. Pound lightly with the flat side of a meat mallet to a rectangle about 1/4 inch thick. Remove plastic wrap. Sprinkle with salt and pepper.
Spoon a slightly rounded tablespoon of the Parmesan Pesto onto each chicken breast half; spread pesto over chicken. Fold in bottom and sides of each chicken breast half; roll up into a spiral. Secure with wooden toothpicks.
Heat butter and oil in a 12-inch skillet over medium heat. Add chicken rolls; cook, uncovered, about 20 minutes or until chicken is no longer pink, turning occasionally for even browning. Remove toothpicks.
Transfer to a serving platter. Garnish with basil sprigs, if desired. Makes 6 servings.
Parmesan Pesto: Place 1 cup lightly packed fresh basil leaves, 3/4 cup grated Parmesan cheese, 1/4 cup olive oil, and 1 small clove garlic, halved, in a blender or food processor. Cover and blend or process until smooth, stopping as necessary and scraping side of container. Makes 1/2 to 2/3 cup pesto.

ingredients:

1/2 pound lean ground beef
1/2 cup chopped onion
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 15-ounce can pinto beans, drained and rinsed
1 4-ounce can diced green chili peppers
1 8-ounce carton dairy sour cream or light dairy sour cream
2 tablespoons all-purpose flour
1/4 teaspoon garlic powder
8 6-inch corn tortillas
1 10-ounce can enchilada sauce or one 101/2-ounce can tomato puree
1 cup shredded cheddar cheese (4 ounces)

directions:

In a large skillet cook the ground beef, onion, chili powder, and cumin until onion is tender and meat is no longer pink; drain. Stir pinto beans and undrained chili peppers into meat mixture; set aside.
In a small mixing bowl stir together sour cream, flour, and garlic powder until combined; set aside.
Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers. Cover dish with plastic wrap; chill in refrigerator for up to 24 hours.
To serve: Preheat oven to 350F. Remove plastic wrap; cover dish with foil. Bake in preheated oven for 35 to 40 minutes or until bubbly. Uncover; sprinkle with cheese and bake 5 minutes more. Makes 6 to 8 servings.

ingredients:

1 egg, lightly beaten
1 cup purchased pasta sauce
1/2 cup fine dry bread crumbs
1/4 cup fresh basil leaves, coarsely chopped if large
1 lb. lean ground beef
1 cup shredded mozzarella cheese (4 oz.)
1 12-oz. pkg. fresh green beans, trimmed
1 Tbsp. olive oil
Crushed red pepper (optional)

directions:

Preheat oven to 450. Bring a medium saucepan of salted water to boiling. In large bowl combine egg, 1/2 cup of the pasta sauce, bread crumbs, 2 tablespoons of the basil, and 1/4 teaspoon salt. Add beef and 1/2 cup of the cheese; mix well. Divide beef mixture in four equal portions. Shape each portion in a 5-1/2×2-inch oval. Place on 15×10x1-inch baking pan. Spoon on remaining pasta sauce and sprinkle with remaining cheese. Bake 15 minutes or until internal temperature registers 160 degrees F.
Meanwhile, cook green beans in boiling salted water for 10 minutes. Drain; toss with 1 tablespoon olive oil and red pepper. Serve with meat loaves. Sprinkle all with remaining basil leaves. Serves 4.

Ingredients:
(Chicken)
1 small onion, chopped
4 garlic cloves, minced
1 tablespoon olive oil
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) stewed tomatoes
1 teaspoon each dried basil, thyme and oregano
1/4 teaspoon pepper
1/4 cup milk
1/2 cup all-purpose flour
1 egg, lightly beaten
1/4 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1 teaspoon salt-free garlic and herb seasoning
2 boneless skinless chicken breast halves
2 tablespoons butter
1/2 cup shredded mozzarella cheese
Hot cooked spaghetti

(Bread)
1/2 cup softened unsalted butter
6 garlic cloves, peeled and minced
1 tablespoon freshly grated Parmesan
1 teaspoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1 loaf sourdough country white bread

Instructions:

(Chicken)
In a saucepan, saute onion and garlic in oil until tender; add the tomato sauce, tomatoes, herbs and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Meanwhile, place the milk, flour and egg in separate shallow bowls. In another bowl, combine the bread crumbs, Parmesan cheese and herb seasoning. Dip chicken in milk; roll in flour. Dip in egg, then coat with crumb mixture.
In a skillet, brown chicken in butter over medium heat until golden brown and juices run clear. Sprinkle with mozzarella cheese. Cover and cook 3-4 minutes longer or until cheese is melted. Serve over spaghetti; top with tomato sauce. Yield: 2 servings.

(Bread)
Preheat oven to 450 degrees F.

Oil the inside of the bowl of a mini food processor. Add the softened butter, garlic, cheese and herbs. Pulse until well combined.

Slice the bread into 1-inch thick slices. You will need 12 to 16 slices.

Spread the butter mixture onto 1 side of each bread slice. Arrange slices, butter side up and bake in the oven until lightly toasted, about 5 to 8 minutes.

The Ingredients:

3 Tbs butter

2 minced garlic cloves

3Tbs lemon juice

Instructions:

Steam brocolli until tender but firm, about 7 minutes.  Melt butter in a large skillet add the garlic and saute for 1 minute.  Add cooked broccoli, lemon juice and slat and pepper to taste.  Cook briefly to combine.

The Ingredients:

Crust

1/3 cup plus 1 tablespoon of Cisco shortening
1 cup of flour
1/2 teaspoon of salt
2-3 tablespoons of cold water

Pie

1/2 cup sugar
3 tablespoons of flour
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
Dash of salt
5 cups thinly sliced tart apples (about five medium)
1 tablespoon of butter

Instructions:

Crust

Cut shortening into flour and salt until particles are the size of small peas.  Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans the side of the bowl.

Split in half and gather pastry into a ball and shape onto a flattened, flour covered board.  Roll pastry 2 inches larger than pan with flour covered rolling pin

Pie

Heat oven to 425.

Mix sugar, flour, nutmeg, cinnamon, and salt.

Stir in apples

Turn into pie crust and dot with butter.

Cover with top crust and slit to vent. 

Crimp edges and cover edges with 3 inch foil strip to prevent burning. Remove foil for last 15 minutes.

Bake about 40 to 50 minutes until crust is brown and juices begin to bubble thru slits in crust.

The Ingredients:

1 cup of butter (softened)
1/2 cup sugar
2 1/4 cup all purpoe flour
1/2 teaspoon salt
1 egg
1 teaspoon almond extract (or vanilla)
(about 5 dozen cookies)

Instructions:

Heat oven to 400 degrees. Mix butter and sugar. Mix in remaining ingredients.

Place dough in cookie press; form desired shapes on ungreased cookie sheet.

Bake until set but not brown, 6 to 9 minutes. 

Remove from cookie sheet and cool on rack.

Decorate before baking with raisins, nuts, candies, or candied fruits, or after baking with colored sugars, nonpareils, red cinnamon candies or finely chopped nuts.

(for chocolate Spritz, stir in 2 oz melted unsweetened chocolate into butter mixture.)

The Ingredients:

2 cups Cranberries
2 cups Mini Marshmellows
1/2 cup sugar
1 cup chopped apples
1/2 pint whipped cream

Instructions:

Soak cranberries, marshmellows, and sugar overnight.  Add apples and whipped cream. Goes great with turkey dinners!

The Ingredients: 

6 oz Linguine
4 tsp olive oil
1 onion, chopped
6 garlic cloves, sliced
1 – 14 1/2oz can of diced tomatoes
1/2 cup dry white wine
1/4 tsp cruched red pepper
2 lbs mussels
1/4 cup fresh chopped basil
1/4 cup flat-leaf parsley

Instructions:

Cook the pasta according to package directions.

Meanwhile, heat the oil in a dutch oven over medium-high heat.  Add the onion and garlic; cook, stirring occasionally, until golden, about 7 minutes.  Add the tomatoes, wine, and cruched red pepper, brin to a boil.  Reduce heat and simmer about 2 minutes.

Add the mussels, spooning sauce over them.  Cover the Dutch Oven and simmer until mussels open, about 5 minutes.  Discard unopened mussels.  Stir in the basil and parsley.

Drain the pasta and toss with about 1/2 cup of sauce from the dutch oven and turn onto a heated platter.  Top with remaining sauce and mussels and serve at once.