Hard Rock Cafe Baked Potato Soup

Recipe Ingredient
8 Bacon slices - fried & crumbled
1 cup Yellow onions - diced
2/3 cups Flour
6 cups Chicken stock - hot
4 cups Potatoes - baked, diced & Peeled
2 cups Heavy cream
1/2 cup Parsley - chopped
1 1/2 tsp Granulated garlic
11/2 tsp Salt
11/2 tsp Red pepper sauce
11/2 tsp Coarse black pepper
1 cup Cheddar cheese - grated
1/2 cup Green onions - diced

Chop bacon; reserve. Cook onions in remaining drippings over medium high heat until transparent, about 3 minutes. Add flour, stirring to prevent lumps; cook for 3-5 minutes, until mixture just begins to turn golden. Add chicken stock gradually, whisking to prevent lumps until liquid thickens.

Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and plack pepper. Simmer for 10 minutes; do not allow to boil. Add grated cheese and green onions, heat until cheese melts smoothly. Garnish each serving as desired with chopped bacon, grated cheese andchopped parsley.
Makes 8 Servings.

Chevys Garlic Mashed Potatoes

This easy-to-clone dish comes with many of the tasty entrees at the restaurant chain or can be ordered up, pronto, on the side. It's a nice clone to have around since it goes well with so many dishes, Mexican or otherwise.

Just give yourself the time to bake and cool the potatoes.

Recipe's ingredients

4 medium/large russet potatoes

1 tablespoon butter

1 tablespoon minced fresh garlic (3-4 cloves)

3/4 cup water

1/2 cup cream

3/4 teaspoon salt

1/8 teaspoon black pepper

1. Preheat oven to 400 degrees.

2. Bake the potatoes by first rubbing them lightly with oil and then baking them in the preheated oven for 1 hour until they are tender. Cool.

3. Mash potatoes and remove about half of the skin. You want to leave the rest in.

4. Melt the butter in a large suacepan over medium heat, then add garlic and saute for 5 minutes.

5. Add the remaining ingredients to the pan and cook for 5-10 minutes while stirring often until garlic mashed potatoes are very hot.

Serves 4.

Bailey's Irish Cream

Bailey's Irish Cream

Yield: 1 Servings

1 c Light cream
1 14-oz can sweetened condensed milk
1 2/3 c Irish Whiskey
1 ts Instant coffee
2 tb Hershey's chocolate syrup
1 ts Vanilla1 ts Almond extract

Combine all the ingredients in this recipe to a blender set on high speed for 30 seconds. Bottle in a tightly sealed container and refrigerate. The liqueur will keep for at least 2 months if kept cool. Be sure to shake the bottle well before serving.Makes 4 cups.