by  * Power
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Bennigan's Recipes

Love Bennigan's? This is a great guide to preparing your favorite dishes from the Bennigan's Recipe's menu at home! These copycat recipes exactly the same method wise, but are they are modeled closely on the flavor and texture of Bennigan's food. This makes it easier, and cheaper to bring your favorite foods home!

It's always tempting to go out for a delicious treat at one of the many chain restaurants around town. But eating out at restaurants all the time can be a costly, not to mention the fact that, at restaurants, you have no portion control, and can't alter the recipes, ingredients or style of cooking to suit your own taste.

Making Bennigan's recipes in your home gives you all the chance to have your favorite meals, while saving you money. This list collections the best copycat Bennigan's recipes from around the Web.

What are Bennigan's recipes? These popular dishes can be made in the comfort of your own home.

Bennigan's Recipes Foods
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  1. 1
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    Broccoli Bites

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    3 tablespoons prepared Dijon-style mustard
    4 tablespoons honey
    2 cups broccoli florets
    1 cup shredded Cheddar cheese
    1 egg
    1 cup milk
    1/2 cup sifted all-purpose flour
    1/2 teaspoon baking powder
    1/2 teaspoon salt
    1/2 teaspoon vegetable oil
    1/2 cup vegetable oil for frying

    - Sauce: In a small bowl, stir together the mustard and honey. Set aside.
    - Chop florets into small pieces or pulse lightly in food processor.
    - Toss in a mixing bowl with shredded cheese. Set aside.
    - Beat egg and stir in the milk.
    - Sift flour, baking powder, and salt together and combine them with the egg and milk mixture, beating well.
    - Beat in 1/2 teaspoon oil as well.
    - Pour mixture over broccoli and cheese and toss to coat well.
    - In a large skillet or saucepan heat oil to 375 degrees F (190 degrees C).
    - Drop broccoli mixture by spoonfuls into 375 degrees F (190 degrees C) oil and fry until golden brown.
    - Serve with honey mustard sauce.

  2. 2
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    - 1

    Bennigan's Baked Monte Cristo Sandwich

    f t p @ X

    4 x 1 oz slices Swiss cheese
    4 x 1 oz slices cooked turkey
    8 slices firm white bread
    3 eggs
    2/3 cup milk
    1 envelope dry onion soup mix
    3 tbsp butter or margarine

    Dijon Mustard dipping sauce:

    ½ cup sour cream
    2 tbsp milk
    1 tbsp Dijon mustard

    - Preheat oven to 450°F.
    - Place 1 slice of cheese and 1 slice of turkey on each of 4 bread slices.
    - In pie plate beat eggs, milk, and dry soup mix until well blended.
    - Dip each sandwich into egg mixture, spooning onion pieces onto bread.
    - Make sure all egg mixture is used.
    - Place butter in 15" x 10" jellyroll pan.
    - Set in oven a couple of minutes to melt butter.
    -Carefully place sandwiches in pan and drizzle any remaining egg mixture over them.
    - Bake 5 minutes.
    - Carefully turn sandwiches and continue baking until golden brown.
    - Serve with Dijon Mustard Dipping Sauce.
    - For Dijon Mustard Dipping Sauce: Mix well and then chill until ready to serve.

  3. 3
    + 10
    - 3

    Cheese and Bacon Potato Skin

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    5 large (1kg total) unwashed potatoes, scrubbed
    12 bacon shortcuts, chopped
    6 green onions, sliced
    40g butter, melted
    1 cup grated cheddar cheese
    sour cream and sweet chilli sauce, to serve

    - Preheat oven to 180°C.
    - Place potatoes onto middle shelf of oven. Bake for 45 minutes to 1 hour, or until tender. Cool.
    - Heat a non-stick frying pan over medium heat.
    - Cook bacon for 5 minutes.
    - Remove from heat.
    - Stir in half the onions.
    - Preheat grill on medium-high heat.
    - Cut potatoes into quarters, ensuring skin remains intact.
    - Scoop out flesh, leaving a 5mm layer of potato.
    - Place skins onto a baking tray, flesh-side down.
    - Brush with half the butter. Grill for 3 minutes, or until golden. Turn.
    - Brush with remaining butter. Grill for a further 3 minutes, or until golden.
    - Spoon bacon mixture into skins.
    - Top with cheese. Grill for a further 5 minutes, or until cheese is melted.
    - Sprinkle with remaining onions. Serve with sour cream and sweet chilli sauce.

  4. 4
    + 3
    - 0

    Bennigan's Garlic Mashed Potato

    f t p @ X

    1 lb red potatoes
    3 tbsp butter
    ¼ cup half-and-half or milk
    4 garlic cloves, roasted
    salt, to taste
    freshly ground white pepper, to taste

    - Bake potato in a 350 degree oven for about 20 to 30 minutes.
    - Roast garlic .
    - Coat the bulb with some olive oil before roasting.
    - Remove potatoes from oven and allow them to cool.
    - Chop potatoes, add butter, and half-and-half, and mix with with an electric mixture.
    - Add cloves of garlic, and salt and pepper to taste.

  5. 5
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    Bennigan's Onion Soup

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    ½ lb firm white onions, sliced
    ¼ cup butter
    2 tbsp corn oil
    3 tbsp flour
    1 quart chicken broth
    1 quart beef broth
    8 slices French bread
    Swiss cheese, shredded
    parmesan, grated

    - Saute onions in butter and oil until onions are transparent, but not well browned.
    - When tender, turn heat to lowest point and sprinkle with flour, stirring vigorously.
    - Pour into Dutch oven and stir in chicken broth and beef broth.
    - Heat thoroughly and divide among 8 ovenproof bowls.
    - Float a slice of bread atop each serving.
    - Mix equal parts of cheese to smooth paste and spread over bread.
    - Place all bowls on oven rack 4" from broiler heat and broil until cheese melts.

  6. 6
    + 2
    - 2

    Bamboo Chicken and Shrimp Skewers

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    3 chicken skewers
    3 shrimp skewers
    1 cup lo mein noodles
    1/2 cup peanut sauce.
    1 tablespoon green onions, chopped
    1 teaspoon black sesame seeds

    - Remove skewers from marinade.
    - Place onto a well oiled section of the grill or large sauté pan.
    - Cook chicken and Shrimp for 3 to 4 minutes until done.
    - Toss cooked lo mein noodles with peanut sauce.
    - Place skewers on top of noodles, garnish with green onions and black sesame seeds.

    Satay Marinade:
    1/2 cup fresh jalapenos
    1/2 cup garlic
    1/2 cup ginger, fresh minced
    1/2 cup fresh lemon juice
    2 1/2 cups soy sauce
    1 1/4 cups sesame oil
    1 1/2 cups brown sugar

    - Measure and combine all ingredients in a blender and cover.
    - Blend for 1 minute. Place in appropriate size container.
    - Cover and refrigerate.

    Peanut Sauce :
    2/3 cup crunchy peanut butter
    1 1/2 cups coconut milk, unsweetened
    1/4 cup lemon juice
    2 tablespoons soy sauce
    2 tablespoons brown sugar
    1 teaspoon fresh ginger, grated
    4 cloves garlic, minced
    1/4 cup chicken stock
    1/4 cup heavy cream
    1/2 teaspoon cayenne pepper

    - Combine peanut butter, coconut milk, lemon juice, soy sauce, brown sugar, ginger, garlic and cayenne in a saucepan.
    - Cook until consistency of heavy cream, stirring frequently.
    - Transfer to a blender and pulse briefly three to four times.
    - Add chicken stock and heavy cream to blend.
    - Blend for 1 minute or until smooth and creamy.

  7. 7
    + 1
    - 1

    Bennigan's Chicken Salad

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    1 lb chicken breast meat, cooked, skinned, boned and diced
    ½ cup diced celery
    1 cup mayonnaise
    ¼ tspn salt
    ¼ tspn pepper
    ½ tspn sugar
    ½ tspn onion powder
    ¼ cup toasted almonds
    1 tbsp lemon juice
    1 cup crushed pineapple, well drained
    alfalfa sprouts
    whole fresh pineapple for serving, optional

    - Place chicken in large mixing bowl
    - Add celery and mix.
    - Add remaining ingredients and mix with rubber spatula.
    - To serve in pineapple shell, cut whole pineapple in half lengthwise.
    - Using a grapefruit knife, cut around the inside of the pineapple, leaving about ¼" from the edge.
    - Scoop out remaining pineapple.
    - Place a bed of sprouts in the shell and scoop salad mixture on top.
    - Sprinkle with 1 tbsp toasted almonds and serve chilled.

  8. 8
    + 1
    - 1

    Shrimp and Pasta

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    12 oz penne pasta
    1 tbsp stick butter
    1 x 12 oz package mushrooms, thickly sliced
    1 medium red onion, chopped
    2 tbsp minced garlic
    ½ cup Irish brown ale
    1 package white sauce mix, whisked with 1 ½ cups milk
    1 cherry tomato, halved
    1 ½ lb raw medium shrimp, peeled and deveined

    chopped scallions
    freshly grated Parmesan cheese

    - Cook pasta as directed on package.
    - Melt butter in a large skillet over medium heat.
    - Add mushrooms and onions. Cook, stirring occasionally, for 8 minutes or until lightly browned and soft.
    - Add garlic.
    - Cook, stirring, for 1 minute until fragrant.
    - Add ale, white sauce mixture and tomatoes.
    - Bring to a boil and stir constantly until sauce thickens.
    - Add shrimp. Reduce heat to medium low and simmer 2 to 3 minutes until cooked through.
    - Drain pasta and place in a large serving bowl.
    - Add shrimp and sauce.
    - Toss to mix and coat.
    - When serving, sprinkle with the scallions and cheese.

  9. 9
    + 1
    - 2

    Strawberry Cheesecake

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  10. 10
    + 0
    - 3

    Smothered Chicken

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    4 boneless, skinless chicken breasts, thawed
    1 cup sliced onions
    1 cup sliced mushrooms
    1 tspn hickory smoke flavor
    3 tbsp butter or margarine
    4 to 8 slices provolone cheese
    4 slices cooked bacon
    1 tspn basil leaves
    1 tbsp garlic powder
    3 tbsp hickory smoke flavoring
    ¼ cup white cooking wine
    ¼ cup vegetable oil
    ½ tspn salt
    ½ tspn black pepper

    - In a medium mixing bowl, combine the last 8 ingredients.
    - Mix together and stir well to blend as chicken marinade.
    -Transfer the chicken marinade to a medium sized plastic bag.
    - Add the chicken breasts to the bag and seal.
    - Marinate the chicken by shaking the bag to mix and coat the chicken.
    - Allow the chicken to soak and marinate for at least two hours, shaking occasionally.
    - Slice onions and mushrooms and cook the bacon.
    - Saute mushrooms and onions in butter for about 3 to 5 minutes
    - After two hours, remove chicken from marinade
    - Grill for about 10 minutes.
    - Take care not to overcook chicken.
    - Preheat the oven to a high broil.
    - Cover each breast with a strip of bacon, then provolone cheese, and then some sauteed onions and mushrooms.
    - Broil for 3 to 5 minutes, or until cheese is bubbly.
    - Serve immediately from oven.

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