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HOME COOKING: The best red lobster recipes can be made at home - here are the recipes for popular dishes from Red Lobster

Cooking at home can save your family a lot of money if done correctly. crafty chefs can find ways to save money in the preparation of ingredients while tasty and healthy alternative to fast food or large portions of the chain restaurants.

huge savings in the budget food can be made by cooking from scratch, compared with the use of pre-packaged convenience foods, pre-processed or eating in restaurants, even cheaper and faster. According to market research firms, there is a strong national trend to eat at home to save money ...

Cooking at home cooks who are not all thumbs in the kitchen is easy - if the recipes are easy ...

And the savings are incredible, too!

As Ron Douglas, author of one of my favorite cookbooks, FIND MORE RECIPES FROM AMERICA, says: "Of course, there's nothing wrong with spending money on top of the class, delicious foods that gets everyone salivating and craving for more ... But what if you could cook these dishes murderer in demand, its very own kitchen whenever you felt like it - to anyone, your friends or family, go all wild and gaga over your food at the party next party or meeting - these dishes for a fee and start earning good money simply by following the surefire instructions in this cookbook ... "

In the 1970's, the Lobster Red had become the leader among casual seafood restaurants. "Our biggest competition back then was the kitchen stove," said Joe Lee, a key member of the crew that sooner rather than later became CEO and president, leading the company through much of its growth.

To reach more parts of the country, Red Lobster introduced the guests continuously fresh dishes that quickly became a favorite with many guests get their first taste of calamari, snow crab and key lime pie here - not to mention the fact that is where popcorn shrimp was invented.

Over the years, his passion for seafood and delicious experiences has kept the evolution of Red Lobster. The menu has grown and changed with 'their guests' tastes and the ability Red Lobster to bring the best from the sea to the table for their customers. The environment has evolved to keep pace with the times and provide guests a comfortable place to eat, enjoy and celebrate.

Here are the recipes for their most popular dishes:

- Red Lobster Crab Au Gratin -

8 tablespoons (1 stick) butter

1 / 2 cup chopped onion

2 tablespoons all-purpose flour

1 cup milk, scalded

1 / 2 teaspoon salt

pinch of white pepper

1 / 4 cup sherry

12 oz beef crab

1 cup crackers, finely shredded

1 / 2 cup shredded cheddar cheese

1) Crumble crackers between waxed paper with a roller. Reserve crumbs and just enough cheese to the top of the casserole.

2) Melt 4 tablespoons butter in large heavy skillet.

3) Add the onion and sauté for about 5 minutes or until browned.

4) Gradually add flour, stirring constantly over low heat.

5) When you mix the flour, gradually add hot milk (scalded) and blend with a whip.

6) Continue stirring over low heat until the sauce begins to thicken.

7) Add salt, pepper and sherry, and continue stirring in a bowl.

Mix crab meat, salsa, and extra cracker crumbs and cheese.

9) Place in a lightly greased baking dish.

10) Sprinkle cracker crumbs and cheese on top of casserole.

11) The point on the top and the remaining 4 tablespoons butter.

12) Bake uncovered at 350 degrees for 15 minutes or until the surface is golden.

- Shrimp Diablo Red Lobster -

3 pounds large raw shrimp In the Shells (no head)

Milk

1 / 2 pound unsalted butter

1 jar Kraft BBQ Sauce

1 / 2 cup sauce tomato

1 tablespoon freshly ground pepper

1 / 4 cup Frank's Red Hot Sauce

Wash shrimp in cold water and remove heads if necessary. Dip shrimp in milk overnight. Mix all sauce ingredients in a saucepan and stir until boiling.

Remove from heat and refrigerate for least four hours. Drain milk from shrimp, place them on a baking sheet and coat evenly with sauce. Let stand 1 hour.

Bake uncovered in preheated oven (450F) for 15 minutes (less time for smaller shrimp).

- The red crab lobster mushrooms fillers -

1 pound fresh mushrooms, approximately 35-40

1 / 4 cup celery, finely chopped

2 tablespoons finely chopped onion

2 tablespoons red pepper, finely chopped

1 / 2 pound crab claw meat

2 cups biscuit crushed oyster

1 / 2 cup shredded cheddar cheese

1 / 4 teaspoon garlic powder

1 / 2 teaspoon Old Bay Seasoning

1 / 4 teaspoon black pepper, ground

1 / 4 teaspoon salt

1 egg

1 / 2 cup water

6 white cheddar cheese, slices

1) Preheat oven to 400 degrees

2) Saute celery, onion and pepper in butter for 2 minutes, transfer to a plate and cool in the fridge

3) While vegetables cool mushrooms, wash and remove stems

4) Set limits on one side and finely chop half stem. Discard the other half of the stems or use elsewhere

5) Combine the sautéed vegetables, chopped mushroom stems, and so all the other ingredients (Except cheese slices) and mix

6) Place the mushrooms in individual baking dishes or dishes with butter (about 6 caps each)

7) Pour a spoonful of filling into each mushroom

Cover with sliced cheese

9) Bake for 12-15 minutes until cheese is lightly browned.

- Red Lobster Cheese Biscuits -

Mass:

1 1 / 4 pounds. Bisquik

3 Oz. freshly grated cheddar cheese

11 Oz. cold water

Garlic Spread: 1 / 2 cup melted butter

Tea. garlic powder

1.4 teas. salt

8.1 teas. onion powder

8.1 teas. dried parsley

For cold water, add Bisquik and cheese, mixing in a bowl. Mix until dough is firm.

Using a small spoon, place the dough on a baking sheet lined with parchment paper. Bake in oven at 375 grades 10 to 12 minutes or until browned. While cookies bake, combine the ingredients spread.

Brush baked biscuits with the garlic coverage.

- Cheesecake Red Lobster -

Crust:

10 oz package of Lorna Doone cookies, crushed

1 / 4 pound butter, melted

1 / 4 cup sugar

1 envelope Knox gelatin

Filling:

16 oz cream cheese

8 oz sour cream

2 eggs 2 tablespoons butter

2 tablespoons cornstarch

1 cup sugar

1 teaspoon vanilla

crushed cookie crumbs for garnish

The crust, mix crumbs with butter, sugar and gelatin. Pat evenly on the bottom of a greased 9 "springform pan. Bake at 350 for exactly 8 min.

Filling, beat with electric mixer cream cheese, sour cream, eggs, butter, cornmeal, sugar and vanilla.

When filling is perfectly smooth and creamy, pour into pan. Return to oven and bake at 350 30-35 min. or even that knife inserted in center comes out clean. Cool 20 min. before cutting. Sprinkle with cracker crumbs.

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Bon appetit!

Brian Alan Burhoe has cooked in restaurants in the Atlantic Coast for over 30 years and has certificates in provincial and national culinary trade.

About the Author

A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian's articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends -- our dogs. His Home Page is A CULINARY MYSTERY TOUR - A Literary Chef