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Thread: Bennigans Copycat recipes
06-03-2008, 12:52 AM #1KellyGuest
Bennigans Copycat recipes
Bennigan's "Death by Chocolate" recipe
Note: This is straight out of a Bennigan's cookbook... some of the
numbers for the layering don't seem to add up to me so you may have
to make adjustments. I would try to help but I haven't had this
dessert so I don't know exactly how many layers it is supposed to
have. Also, it calls for 2 1/2 cups crust mix in the ingredient list,
but 5 in the recipe... I would start with 2 1/2 and go from there.
The crust mixture notes that it will make one crust so I assume it
will be enough.
9 cups rocky road ice cream, softened
9 cups Dutch chocolate ice cream softened
3 (1 3/4 ounce) fudge packs
3 packages Twix Candy Bars (3 cups prepared)
2 1/2 cups crust mixture (see below recipe)
Chocolate cone dip, as needed
Remove the ice cream from freezer and allow to soften for 15 minutes.
Open fudge packs; set aside. Dice the Twix candy bars into pieces;
In a large mixing bowl, assemble in the following order:
1 cup rocky road ice cream
1 cup Dutch chocolate ice cream
1 (1 3/4 ounce) fudge pack
1/2 cup diced candy bars
Repeat in this order until finished with ingredients.
When all ingredients are in the bowl, cover with plastic wrap. Using
your hands, press down firmly and evenly to push out all the air
Place bowl into the freezer for 30 minutes and allow to harden before
applying the crust mixture. When the ice cream is firm, remove from
plastic wrap and evenly spread five cups of crust mixture over the
surface. Gently but firmly, press the crust mixture down to form an
even layer. Cover with plastic wrap and place back into the freezer
for 12 hours, minimum.
Remove the mixing bowl from the freezer and allow to sit at room
temperature for 2-3 minutes. Invert a sheet pan over the bowl and
flip over. You should feel the ice cream loosen and drop into the
pan. If the ice cream doesn't move, let the bowl sit inverted until
Remove the bowl and cover the ice cream with plastic wrap and return
to the freezer for 30 minutes.
Remove the ice cream pie from the freezer and place on a cutting
board. Turn the hot water on, put the blade of a chef's knife under
to heat. Wipe the knife off and cut the pie into quarters, then cut
each quarter into thirds. (Heat the knife with each cut to make
smooth even cuts.)
Place the slices, crust side down, on a sheet pan and place covered
slices back into the freeze to resolidify.
Open a can of cone dip and place the can into a saucepan of water;
place over medium heat. Heat until it has liquefied.
Remove cone dip from the heat and place into a shallow pan.
Remove frozen slices from the freezer. Grasping from the bottom of
each slice, dip one slice at a time into the hot cone dip. Dip the
slices into the crust, coating as much of the ice cream as possible.
Place the dipped pieces back onto the sheet pan, crust side down.
When all are coated, cover with plastic wrap and freeze until needed.
Serve slices with a side pitcher of heated cone dip.
6 ounces fudge covered graham crackers
4 ounces Famous Chocolate Wafers
3 ounces margarine, melted
In a food processor, grate the graham crackers and the chocolate
Melt the margarine in the microwave.
Add the margarine to the crackers and mix well.
Use crust within an hour for the dessert.
Bennigan's Monte Cristo recipe
Makes 6 servings.
6 slices cooked turkey
6 slices Swiss cheese
6 slices cooked ham
6 slices American cheese
18 slices wheat bread
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 1/3 cups water
1 large egg, beaten
Oil, for deep frying
Red raspberry jelly
Assembly of sandwiches: bread, turkey, Swiss cheese, bread, ham,
American cheese, bread; cut in half diagonally. Whisk flour, baking
powder, and salt together to blend well. Add water to the egg and add
to the flour mixture mixing well.
Dip each sandwich half into the batter and deep-fry (oil must cover
the sandwich) in oil pre-heated to 360 degrees F and fry until golden
Remove from oil to paper towels. Sprinkle with the powdered sugar.
Serve with warm/room temperature jelly, if desired.
Bennigan's Linguini Diablo with Two Sauces recipe
A friend sent me this recipe some time ago. It is delicious and very
tasty. My whole family just loves it.
1 pound linguini
1 tablespoon vegetable oil
10 shrimp (26-30 count), peeled and deveined
1/3 cup Garlic Lemon Butter
4 cups Marinara sauce
1/4 cup grated Parmesan cheese
1 tablespoon plus 1 teaspoon parsley
Garlic Lemon Butter:
1/2 cup (1 stick) butter, room temperature
2 teaspoons crushed garlic
1 1/2 teaspoons lemon juice
Place butter in mixing bowl; cream with electric mixer. Add garlic
and lemon juice, continue mixing until smooth. Cover and refrigerate
3 1/2 tablespoons vegetable oil
8 1/2 ounces diced yellow onions
1 tablespoon chopped garlic
1 (6 pound 4 ounce) can crushed tomatoes
3 1/2 tablespoons minced fresh parsley
2 1/8 teaspoons dried oregano leaves
1 1/4 teaspoons dried basil leaves
1 3/4 teaspoons salt
1 whole bay leaf
In large saucepan, heat oil over medium heat until hot. Add onions.
Cook, stirring frequently until onions start to become limp and are
clear, about 5 minutes. Add garlic; cook 2 minutes, stirring
constantly. Add remaining ingredients to saucepan, stir well. Bring
sauce to boil, stirring occasionally.
Reduce heat to low, simmer uncovered for 30 minutes. Once cooked,
remove bay leaf. Makes 3 quarts.
Cook linguini 8-10 minutes; drain well. Rinse and mix in vegetable
oil to prevent sticking. Place garlic lemon butter in a large saut�
pan over medium-high heat.
When butter begins to sizzle, add shrimp, scallops and clams and
saut� for 5 minutes.
Place Marinara sauce in the pan and bring sauce to a boil. Stir well
to ensure even heating of all the ingredients. Add linguini and toss
until noodles are well covered with sauce. Continue to cook for
additional 2 minutes.
Pour pasta into a large bowl and sprinkle evenly with Parmesan cheese
and parsley to garnish.