Post by Granny Smith on Apr 5, 2008 21:46:39 GMT -5
Hard Rock Cafe Recipes
contributed by riverwalk
Hard Rock Café Homemade Chicken Noodle Soup
This traditional chicken noodle soup is a classic American dish. Cut the chicken pieces to your desired thickness to make it more or less “chunky”. Serve with soup crackers.
1 lb chicken breast fillets
1 lb chicken thigh fillets
Vegetable oil
2 tbsp butter
1 c chopped onion
½ c diced celery
4 c chicken stock
2 c water
1 cup sliced carrot
1 tsp salt
½ tsp pepper
½ tsp minced fresh parsley
2 c egg noodles
Minced fresh parsley for garnish
2 c of soup crackers
1. Preheat oven to 350F.
2. Grease a baking sheet with vegetable oil. Add the chicken and bake for 30 minutes. Remove from oven – set aside.
3. In a large saucepan, melt the butter over medium heat. Add the onion and celery and lightly sauté for 4 minutes.
4. Dice the chicken into small pieces and add it to the pot along with the remaining ingredients, except the noodles.
5. Bring the soup to a boil. Reduce the heat and simmer for 30 minutes.
6. Add the noodles and simmer for an additional 15 minutes, or until the noodles are tender. Serve with a pinch of diced fresh parsley sprinkled on top and with soup crackers.
Serves 6
Hard Rock Café Potato Soup
8 slices bacon
1 c diced yellow onions
2/3 c flour
6 c hot chicken stock
4 c diced baked potato – peeled
2 c heavy cream
¼ c chopped parsley
1-1/2 tsp granulated garlic
1-1/2 tsp dried basil
1-1/2 tsp salt
1-1/2 tsp red pepper sauce
1-1/2 tsp coarse black pepper
1 c grated cheddar cheese
¼ c diced green onions
Garnish – grated cheese, chopped parsley and bacon bits
1. Fry bacon bits until crisp. Chop bacon and reserve drippings. Cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes.
2. Add in flour. Stir frequently to prevent lumps. Cook for 3 – 5 minutes or until mix becomes golden.
3. Gradually add in chicken stock and let cook until liquid thickens.
4. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper.
Let simmer for 8 – 10 minutes.
5. Add in grated cheese and green onions and simmer until cheese melts smoothly.
Garnish each serving as desired with bacon bits, grated cheese and chopped parsley.
Serves 8
Hard Rock Café Shrimp Fajitas
1 lb medium shrimp, shelled
1 c chopped cilantro
2 cloves minced garlic
1/3 c lime juice
4 (9-inch) flour tortillas
1 tbsp olive oil
2 large bell peppers, thinly sliced
1 large onion, thinly sliced
½ c sour cream
1. Stir together shrimp, cilantro, garlic, and lime juice. Let stand at room temperature for 20 minutes.
2. Meanwhile, wrap tortillas in foil and place in a 350F oven until hot (about 15 minutes).
3. Heat oil in a wide nonstick frying pan over medium-high heat. Add peppers and onion.
Cook, stirring occasionally, until limp (about 10 minutes). Remove vegetables and keep warm.
4. Add shrimp mixture to pan, increase heat to high and cook, stirring often, until shrimp are opaque in center; cut test (about 3 minutes). Return vegetables to pan, stirring to mix with shrimp.
5. Spoon shrimp mixture into tortillas, top with sour cream, and roll up.
Serves 4
contributed by riverwalk
Hard Rock Café Homemade Chicken Noodle Soup
This traditional chicken noodle soup is a classic American dish. Cut the chicken pieces to your desired thickness to make it more or less “chunky”. Serve with soup crackers.
1 lb chicken breast fillets
1 lb chicken thigh fillets
Vegetable oil
2 tbsp butter
1 c chopped onion
½ c diced celery
4 c chicken stock
2 c water
1 cup sliced carrot
1 tsp salt
½ tsp pepper
½ tsp minced fresh parsley
2 c egg noodles
Minced fresh parsley for garnish
2 c of soup crackers
1. Preheat oven to 350F.
2. Grease a baking sheet with vegetable oil. Add the chicken and bake for 30 minutes. Remove from oven – set aside.
3. In a large saucepan, melt the butter over medium heat. Add the onion and celery and lightly sauté for 4 minutes.
4. Dice the chicken into small pieces and add it to the pot along with the remaining ingredients, except the noodles.
5. Bring the soup to a boil. Reduce the heat and simmer for 30 minutes.
6. Add the noodles and simmer for an additional 15 minutes, or until the noodles are tender. Serve with a pinch of diced fresh parsley sprinkled on top and with soup crackers.
Serves 6
Hard Rock Café Potato Soup
8 slices bacon
1 c diced yellow onions
2/3 c flour
6 c hot chicken stock
4 c diced baked potato – peeled
2 c heavy cream
¼ c chopped parsley
1-1/2 tsp granulated garlic
1-1/2 tsp dried basil
1-1/2 tsp salt
1-1/2 tsp red pepper sauce
1-1/2 tsp coarse black pepper
1 c grated cheddar cheese
¼ c diced green onions
Garnish – grated cheese, chopped parsley and bacon bits
1. Fry bacon bits until crisp. Chop bacon and reserve drippings. Cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes.
2. Add in flour. Stir frequently to prevent lumps. Cook for 3 – 5 minutes or until mix becomes golden.
3. Gradually add in chicken stock and let cook until liquid thickens.
4. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper.
Let simmer for 8 – 10 minutes.
5. Add in grated cheese and green onions and simmer until cheese melts smoothly.
Garnish each serving as desired with bacon bits, grated cheese and chopped parsley.
Serves 8
Hard Rock Café Shrimp Fajitas
1 lb medium shrimp, shelled
1 c chopped cilantro
2 cloves minced garlic
1/3 c lime juice
4 (9-inch) flour tortillas
1 tbsp olive oil
2 large bell peppers, thinly sliced
1 large onion, thinly sliced
½ c sour cream
1. Stir together shrimp, cilantro, garlic, and lime juice. Let stand at room temperature for 20 minutes.
2. Meanwhile, wrap tortillas in foil and place in a 350F oven until hot (about 15 minutes).
3. Heat oil in a wide nonstick frying pan over medium-high heat. Add peppers and onion.
Cook, stirring occasionally, until limp (about 10 minutes). Remove vegetables and keep warm.
4. Add shrimp mixture to pan, increase heat to high and cook, stirring often, until shrimp are opaque in center; cut test (about 3 minutes). Return vegetables to pan, stirring to mix with shrimp.
5. Spoon shrimp mixture into tortillas, top with sour cream, and roll up.
Serves 4