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Hidden Valley's Ranch-Style Dressing Mix Recipie
2008-06-04 10:53:00
Hidden Valley's Ranch -Style Dressing Mix RecipieIngredients:DRESSING MIX15 saltines2 cups dried minced parsley flakes1/2 cup dried minced onion2 tablespoons dried dill weed1/4 cup onion salt1/4 cup garlic salt1/4 cup onion powder1/4 cup garlic powderSALAD DRESSING1 tablespoon Dressing Mix -- from the above1 cup mayonnaise1 cup buttermilkCooking Directions: Put crackers through blender on high speed until powdered.Add parsley, minced onions, and dill weed.Blend again until powdered.Dump into bowl.Stir in onion salt, garlic salt, onion powder, and garlic powder.Put into container with tight-fitting lid.Store dry mix at room temperature for 1 year.Makes 42 one-tablespoon servings.To use mix -- Combine mix, mayonnaise, and buttermilk.Makes 1 pint of dressingRestaurant Recipes at http://secretrecipes.blogspot.com
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Denny's Chicken Fajita Breakfast Skillet Recipe
2008-05-25 12:41:00
Denny's Chicken Fajita Breakfast Skillet Recipe Serving Size: 2Ingredients:2 boneless skinless chicken breasts2 cups home fries or hashbrowns1 teaspoon fajita seasoning1 small bell pepper1 small onion4 eggs1/4 cup half-and-half1/2 cup shredded cheese1/2 cup sour cream (optional)1/2 cup guacamole (optional)Salt -- to tasteFreshly-ground black pepper to tasteSalsa (optional)Cooking Directions: Rub chicken breast with fajita seasoning .Marinate chicken breast for 1/2 hour.Slice marinated chicken into strips.Use cooking spray and braise chicken in a hot skillet until done.Add onion and bell pepper to skillet, fry and stir on high so as to cook quickly.Remove all from heat and set aside.Brown left over cooked potatoes or use frozen hashbrowns, cooked until desired crispiness.Salt and pepper to taste.Divide in half and place on serving platters.Mix egg with half-and-half, salt and pepper to taste.Cook egg mixture into two separate omelets.Place on top of browned potatoes.Place one half ...

The Secret Newsletter Series Launch
2008-05-03 07:34:00
The Secret Newsletter Series is launching soon.Ask your most burning questionsWhat secret recipe knowledge do you most desire? What do you most want in the Newsletter Series? I may not be able to answer every question but I will do my best. Ask me your questions in a comment below.Share your wisdomLet others learn your tricks and techniques. Have you substituted ingredients for a healthier diet? The best 'shared wisdom' will be included in the Secret Newsletter Series. Share your widsom in a comment below.Sign up now, it's free!Enter your EmailRestaurant Recipes at http://secretrecipes.blogspot.com
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Denny's Cheese Soup Recipie
2008-04-29 09:02:00
Denny's Cheese Soup RecipieServing Size: 4Ingredients:4 tablespoons butter or margarine10 ounces cream of chicken soup10 ounces cream of celery soup1/2 soup can mayonnaise8 ounces / 1 jar Cheese Whiz14 ounces / 1 can chicken brothAdd salt to tasteAdd black pepper to tasteCooking Directions:Put butter, soups, mayonnaise and Cheez Whiz in 1 1/2-quart saucepanStir constantly over medium heat until smooth.Stir in brothSeason to taste with salt and pepper.Stir occasionally until very hot without boilingNote: this cannot be frozen.This recipe yields 4 servings.Restaurant Recipes at http://secretrecipes.blogspot.com

Popeye's Fried Chicken Recipies
2008-04-13 06:08:00
Popeye's Fried Chicken RecipiesIngredients:3 cups self-rising flour1 cup cornstarch3 tablespoons seasoned salt2 tablespoons paprika1 teaspoon baking soda1 package dry Italian salad dressing mix1 package onion soup mix - (1 1/2 oz)1 package spaghetti sauce mix - (1/2 oz)3 tablespoons sugar3 cups corn flakes -- crush slightly2 eggs -- well beaten1/4 cup cold water4 pounds chicken -- cut upCooking Directions:Combine first 9 ingredients in large bowl.Put the cornflakes into another bowl.Put eggs and water in a third bowl.Put enough corn oil into a heavy roomy skillet to fill it 1-inch deep.Get it HOT!Grease a 9- by 12- by 2-inch baking pan.Set it aside.Preheat oven to 350 degrees.Dip chicken pieces 1 piece at a time as follows:Into dry coating mix.Into egg and water mix.Into corn flakes.Briskly but briefly back into dry mix.Drop into hot oil, skin-side-down and brown 3 to 4 minutes on medium-high.Turn and brown other side of each piece.Don't crowd pieces during frying.Place in prepare...
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Popeye's Dirty Rice Recipies
2008-04-13 06:04:00
Popeye's Dirty Rice Recipies Ingredients:1 pound spicy bulk breakfast sausage1 can clear chicken broth - (14 oz)1/2 cup long-grain rice1 teaspoon dried minced onionCooking Directions:Brown sausage in skillet until pink color disappears, crumbling with fork.Stir in broth, rice and minced onion.Simmer gently, covered, 18 to 20 minutes or until rice is tender and most of broth is absorbed.Restaurant Recipes at http://secretrecipes.blogspot.com

Red Lobster's Spicey Spring Shrimp Stir-Fry Recipe
2008-04-04 10:38:00
Red Lobster's Spicey Spring Shrimp Stir-Fry Recipe Ingredients:1 pound medium or large shrimp -- cooked, peeled, tail left on 1/2 pound rice noodles(or 2 packs of ramen type noodles)2 tablespoons vegetable oil2 carrots -- cut into matchsticks1/2 pound snow peas -- trimmed1 small green chili -- cored, seeded,and cut into julienne strips1 small red chili -- cored, seeded,and cut into julienne strips1 tablespoon very-thinly-sliced ginger1 garlic clove -- minced1 bunch scallions - (8 to 10 ea) -- sliced thin1 tablespoon rice wine vinegar2 tablespoons soy sauce1 tablespoon sesame oil3 tablespoons orange juiceCooking Directions: If you are cooking your own shrimp be sure not to over cook them.Prepare the rice noodles or ramen noodles according to their directions (for ramen noodles do not add seasoning packet).Drain well and hold warm.In a large skillet, heat oil over medium-high heat.Add carrots, snow peas, peppers, ginger, garlic, scallions, and stir-fry for 2 to 3 minutes.Add shrimp an...
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Denny's Bacon Caesar Burger Recipe
2008-03-28 11:54:00
Denny's Bacon Caesar Burger Recipe Serving Size: 1Ingredients:1 hamburger bun1 hamburger pattie1 slice lettuce2 hamburger slices of dill pickles1 slice red onion2 slices tomato2 slices Monterey Jack cheese2 slices cooked bacon1/4 cup Caesar dressing -- served on the sideCooking Directions:Cook hamburger pattieSeason pattie with salt and pepperPut a little butter on each side of the bunToast slightly in a skillet or in the oven using the broilerAssemble the burger in this order from bottom to top1. Bottom bun2. Slice of lettuce3. 2 slices of tomato4. 2 slices of pickle5. Onion slice6. Hamburger pattie7. 2 slices of Monterey Jack cheese8. 2 slices of bacon placed crossways8. Top bunRestaurant Recipes at http://secretrecipes.blogspot.com

Red Lobster's Sparkling Fruit Recipe
2008-03-23 01:38:00
Red Lobster's Sparkling Fruit Recipe Serving Size: 2Ingredients:2 fresh fruit1/2 cup sugar1 cup champagne or white wine1/2 teaspoon chopped fresh mintCooking Directions:Recommended fruits are: strawberries hulled and sliced lengthwise,melon balls, plums, peachs, pears, nectarines peeled quartered andseeded.Mix fruit gently in a shallow serving bowl, take care not to crush fruit.Sprinkle sugar evenly over bowlMix gently againPour cold champagne or wine over fruit, enough to almost cover fruit.Let stand refrigerated for 1 to 2 hours.Serve in chilled champagne glassesThis recipe yields 2 servings.Restaurant Recipes at http://secretrecipes.blogspot.com
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Rice Krispie Easter Eggs Recipe
2008-03-21 23:17:00
Rice Krispie Easter Eggs Recipe Ingredients:1 cup sugar1 cup Crunchy peanut butter2 cups Rice Krispies2 tbsp Vegetable Oil1/4 teas VanillaCooking Directions:Mix together and mold into eggs.Place on cookie sheet and freeze about 2 hours.Dip in chocolate coating and cool on waxed paper.Restaurant Recipes at http://secretrecipes.blogspot.com
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Steak & Ale's Marinades Recipe
2008-03-19 09:19:00
Steak & Ale's Marinades Recipe Ingredients:FOR BEEF AND STEAKS1/2 cup ketchup2/3 cup tomato juice1/4 cup red wine or purple grape juice1 dash Worcestershire sauceFOR CHICKEN OR PORK1/2 cup soy sauce1/2 cup pineapple juice1/4 cup white wine or white grape juice Cooking Directions:Mix ingredients for each marinade.Use mixture to marinate steaks, chicken or pork for up to 24 hours in the refrigerator.Restaurant Recipes at http://secretrecipes.blogspot.com
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Steak & Ale's Hawaiian Chicken Recipe
2008-03-19 09:17:00
Steak & Ale's Hawaiian Chicken Recipe Serving Size: 4Ingredients:6 boneless chicken breasts2 cups pineapple juice2 tablespoons Worcestershire Sauce1/4 cup soy Sauce2 tablespoons sugarCooking Directions:In a bowl combine all ingredients except for chicken.Stir.Using a fork, poke about 5 to 8 sets of holes in each chicken breast.Put chicken in marinade, making sure it is covered in the mixture.Add more pineapple juice if necessary.Cover and refrigerate for 24 hours.Grill.Restaurant Recipes at http://secretrecipes.blogspot.com
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Legal Sea Foods' Clam Chowder Recipe
2008-03-12 09:36:00
Ingredients:4 quarts littleneck clams (about 1 2/3 cups cooked and chopped)1 garlic clove -- chopped1 cup water2 ounces salt pork -- finely chopped2 cups chopped onions3 tablespoons flour3 cups fish stock1 1/2 pounds potatoes -- peeled, anddiced into 1/2" cubes2 cups light creamOyster crackers -- (optional)Cooking Directions:Clean the clams and place them in a large pot along with the garlic and water.Steam the clams just until opened, about 6 to 10 minutes, depending upon their size.Drain and shell the clams, reserving the broth.Mince the clam flesh, and set aside.Filter the clam broth either through coffee filters or cheesecloth and set aside.In a large, heavy pot slowly render the salt pork.Remove the cracklings and set them aside.Slowly cook the onions in the fat for about 6 minutes, stirring frequently, or until cooked through but not browned.Stir in the flour and cook, stirring, for 3 minutes.Add the reserved clam broth and the fish stock, and whisk to remove any flour lumps.B...
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Campbell's Vegetable Beef Soup Recipe
2008-03-04 07:42:00
Campbell's Vegetable Beef Soup Recipe Ingredients:2-3 pounds cubed beef1/4 cup butter3 quarts water1 teaspoon freshly-ground black pepper1 tablespoon salt1 1/2 cups chopped carrots3 medium potatoes1 cup chopped celery1/4 cup dried onions1/2 cup barley6 cubes beef stockCooking Directions:Peel then cube the potatoes.Brown meat in butter.Add all other ingredients.Option 1:Cook in a pressure cooker for 20 minutes.Option 2:Simmer in a crockpot on low for several hoursOption 3:Cook in a large pot on the stove over low heat for 2 to 3 hours.Restaurant Recipes at http://secretrecipes.blogspot.com

Hooter's Buffalo Chicken Wings
2008-03-01 02:33:00
Hooter's Buffalo Chicken Wings RecipeIngredients:Vegetable oil -- for frying1/4 cup butter1/4 cup Crystal Louisiana Hot Sauce1 dash ground pepper1 dash garlic powder1/2 cup all-purpose flour1/4 teaspoon paprika1/4 teaspoon cayenne pepper1/4 teaspoon salt10 chicken wing piecesBlue cheese dressingCelery sticksCooking Directions:Heat oil in a deep fryer to 375 degrees.You want just enough oil to cover the wings entirely -- an inch or so deep at least.Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat.Heat until the butter is melted and the ingredients are well-blended.Combine the flour, paprika, cayenne powder, and salt in a small bowl.If the wings are frozen, be sure to defrost and dry them.Put the wings in a large bowl and sprinkle the flour mixture over them, coating each wing evenly.Put the wings in the refrigerator 60 to 90 minutes.This will help the breading to stick to the wings when fried.Put all the wings in the hot oil and fry 1...

Dairy Queen's Onion Rings
2008-02-25 08:49:00
Dairy Queen Onion Rings RecipeIngredients:2 Vidalia onions2 cups flour2 cups fine cracker crumbs2 cups white corn meal2 cups buttermilk1 cups water4 cups Crisco oil -- (or enough for your personal fryer)Cooking Directions:Slice onions 1/2-inch thickDo not use the very small rings, save those for chopped onions.Add buttermilk and water in a large bowl.Coat rings one at a time with buttermilkAdd flour to bowlNow gently dip the same ring into buttermilk again, and then coat with corn meal.Fry in hot oil until goldenDrain using paper towels.Restaurant Recipes at http://secretrecipes.blogspot.com
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Big Boy's Tomato And Spice Dressing
2008-02-23 08:16:00
Big Boy's Tomato And Spice Dressing Ingredients:1/2 cup Miracle Whip salad dressing2 tablespoons ketchup1 tablespoon Heinz 57 sauce1 tablespoon Karo light corn syrupCooking Directions:Combine salad dressing, ketchup, Heinz 57 and corn syrup.Stir it with rubber bowl scraper till thoroughly blended.Keep refrigerated up to 30 days.Restaurant Recipes at http://secretrecipes.blogspot.com

Red Lobster's Sole A La Meuniere
2008-02-22 08:10:00
Red Lobster's Sole A La MeuniereServing Size: 4Ingredients:4 large sole fillets - (abt 1/2 lb ea)2 sticks unsalted butterAll-purpose flourSalt -- to tasteFreshly-ground white pepper -- to taste6 tablespoons lemon juice1 tablespoon minced parsley1 tablespoon minced shallotCooking Directions:Season fillets with salt and pepper.Dust fillets in flour and shake off excess.For each fillet, heat 1 tablespoon of butter in a large skillet.When foam subsides, saute sole 2 to 3 minutes on one side until brown.Carefully turn and brown on other side 2 to 3 minutes.Remove to a serving plate and keep warm, while cooking remaining fish.Place remaining butter in a skillet.When butter foams, add minced shallot, parsley and lemon juice.Pour over fish and serve.This recipe yields 4 servings.Restaurant Recipes at http://secretrecipes.blogspot.com
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Red Lobster's Snuggled Salmon
2008-02-18 07:20:00
Red Lobster's Snuggled SalmonServing Size: 2Ingredients:1 boned, skinned salmon fillets - (8 ounces ea)1/2 pound lump blue crab meat2 large mushrooms -- sliced thin3 tablespoons Borson cheese1 package frozen Filo dough1/2 cup melted butter=== SAUCE ===2 cups orange juice4 tablespoons fresh lemon juice1 tablespoon minced shallots1/2 pound butter -- cut into 1 inch pieces1/4 cup heavy creamCooking Directions:Thaw filo dough in the fridge for 3 to 4 hours.Remove 6 sheets of the dough and place on the center of a cutting board.Brush liberally with melted butter.Place fillet in the center of the dough.Line the sliced mushrooms on top of the salmon.Place the crab meat on top of the mushrooms.Spread the cheese evenly on top.Fold one side of the dough over the salmon and press down lightly.Roll up the other side and tuck ends under.Brush the entire surface of the filo dough with melted butter.Bake at 350 degrees for 12 to 15 minutes.Place orange juice, lemon juice and minced shallot in a s...
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Red Lobster's Snapper Veracruz
2008-02-15 06:27:00
Red Lobster's Snapper Veracruz Serving Size: 6Ingredients:6 snapper fillets - (8 oz ea)Melted butterSalt -- to tasteFreshly-ground black pepper -- to taste2 cups Veracruz Sauce -- (see below)=== VERACRUZ SAUCE ===1 tablespoon chopped garlic1/2 cup chopped onion1/2 cup chopped green pepper1/2 cup diced tomato2 tablespoons tomato paste1/4 cup sliced green olives1/2 cup olive oil1/2 cup chablis wine1 teaspoon oregano1/2 cup waterCooking Directions:To prepare Veracruz Sauce: Saute onion and garlic in olive oil until soft.Add all remaining ingredients, mix well.Bring to boil and simmer 10 minutes.To prepare the fish: Place fish fillets on a baking pan, skin-side down.Baste fish with melted butter.Sprinkle with salt and pepper.Pour Veracruz Sauce over snapper filets.Bake at 350 degrees for 15 to 20 minutes, until fish flakes easily.Serve.This recipe yields 6 servings.
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Big Boy's Chicken Gravy
2008-02-14 06:15:00
Big Boy's Chicken Gravy Ingredients:28 ounces chicken broth1/2 teaspoon onion powder1 tablespoon chicken bouillon powder2/3 cup BisquickCooking Directions:In blender, combine broth, onion powder, bouillon powder and Bisquick.Blend at high speed, about 1/2 minute or until smooth.Pour into saucepan and stir constantly over medium-high heat for 4 or 5 minutes until it comes to a boil, is smooth and has thickened a bit.Serve immediately.You can store this in the freezer for up to 4 months.

Red Lobster's Shrimp Tree
2008-02-08 06:45:00
Red Lobster's Shrimp Tree Serving Size: 4Ingredients:1 styrofoam cone (18, 20, 22 or 24 incheshigh)ToothpicksCurly lettuce, mustard greens, or kaleCooked large shrimp -- tails onCombination of cherry tomatoes, blackolives,green olives, pineapple cubes, marinatedmushrooms, or baby corn - (select 2)Cocktail sauce -- for shrimpLemon wedges -- for garnishCooking Directions:Cut the center out of lettuce leaves and make long strips of the leaves, about 4 inches wide and as long as possible.Start pinning leaves to the cone with toothpicks until completely covered with green, leaving rufflededges to stick out between shrimp and other items.Makes rows of shrimp, tomatoes, pineapple or whatever you choose on the cone securing them with toothpicks.You can leave toothpick handles or push them into the cone so the shrimp, olive or tomato can be picked from the tree with the fingers.Garnish with lemon wedges.Serve cocktail sauce in a separate bowl.This recipe yields 4 to 6 servings.
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Red Lobster's Shrimp Slaw
2008-02-07 11:31:00
Red Lobster's Shrimp SlawServing Size: 6Ingredients:3 cups shredded cabbage (white or green)1 1/2 cups shredded spinach1 cup very-thinly-sliced celery8 ounces petite Alaskan shrimp -- cooked, peeled,and deveined=== DRESSING ===1/2 teaspoon grated fresh ginger1/2 teaspoon freshly-ground black pepper1 teaspoon salt1/4 cup white wine vineagar1/2 cup mayonaise2 tablespoons honeyCooking Directions: In a large bowl, toss vegetables together with shrimp.Mix ingredients for dressing until smooth.Toss vegetables together with dressing.Refrigerate for at least 1 hour.Mix well before serving.This recipe yields 6 to 8 servings.
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Red Lobster's Shrimp Salad
2008-02-07 06:40:00
Red Lobster's Shrimp Salad Serving Size: 2Ingredients:24 shrimp - (41/50 size) -- peeled, deveined,blanched, and chilled2/3 cup mayonnaise2 teaspoons lemon juice1 tablespoon chopped fresh parsley1/2 teaspoon Old Bay Seasoning2/3 cup finely sliced celery1 CantaloupeCooking Directions:Mix mayonnaise, lemon juice, fresh chopped parsley, and seasoning in a two quart bowl.Add the celery and shrimp.Mix well.Refrigerate until served.Cut cantaloupe in half.Remove seeds.Cut a small flat slice on bottom (skin side) of cantaloupe to make it stand.Fill with shrimp salad and garnish with fresh chopped parsley.This recipe yields 2 servings.
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Red Lobster's Shrimp Quiche
2008-01-27 05:07:00
Serving Size: 4Ingredients:1 pre baked 9" pie crust4 ounces pettite Alskan shrimp -- cooked, peeled,and deveined2/3 cup grated Gruyere cheese2 eggs -- beaten1 cup light sour cream1 tablespoon finely-chopped green onions or chivesSalt -- to tasteFreshly-ground black pepper -- to tasteCooking Directions:Preheat oven to 350 degrees.Evenly spread shrimp on the bottom of the pie crust.Sprinkle with grated cheese.Beat together eggs, sour cream, green onions, salt and pepper.Slowly pour the mixture into the pie crust.Bake for 25 to 30 minutes. Serve warm or cold.This recipe yields 4 to 6 servings.
More About: Shrimp , Red Lobster

Red Lobster's Shrimp Palm Tree
2008-01-21 06:49:00
Red Lobster's Shrimp Palm Tree Serving Size: 20Ingredients:10 pounds pre-cooked shrimp - (41/50 size)2 boxes lobster picks or fancy plastic toothpicks12 whole pineapples1 wide-base flower pot (or plastic bucket) with a flat bottom, filled with concrete, with a 4 ft. pliable copper pole in the middle1 quart cocktail sauce2 tablecloths or beach towels to wrap around base10 palm fronds - (to 20) or plastic palm fronds (available at most craft stores)Cooking Directions:Cut the top and bottom off the pineapples, then take a sharpening steel (used to sharpen knives) to pierce a hole lengthwise through the pineapples.Put the pineapples on the coper pole; turn the pineapples so they fit snugly together.Put a piece of shrimp on a lobster pick (fancy plastic toothpick) and place it at the top of the tree (do not push the toothpicks all the way in; they should be easy to remove).Continue doing this in a spiral pattern until you reach the bottom of the tree.Start the second row of shrimp just b...
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Red Lobster's Shrimp Gazpacho
2008-01-19 01:58:00
Serving Size: 4Ingredients:20 ounces V-8 vegetable juice (or tomato juice or bloody Mary mix if you prefer)2 tablespoons red wine vinegar1 tablespoon olive oil1 teaspoon chopped fresh cilantro1 teaspoon chopped fresh parsley1/2 teaspoon Worcestershire sauce1/4 teaspoon Tobasco sauce1 tablespoon lime juice1 cup fresh tomatoes in 1/4" dice1/2 cup seeded cucumber in 1/4" dice1/4 cup celery finely chopped1/4 cup green onions in 1/4" slices1/4 cup bell pepper in 1/4" diceSalt -- to tasteFreshly-ground black pepper -- to taste1 cup cooked peeled deveined shrimp - (100/200 count)Cooking Directions: Hold shrimp chilled until ready to serve.Combine all ingredients (except shrimp) until thoroughly mixed.Chill the vegetable mixture for at least 2 hours prior to serving.Portion into bowls or cups and top with 2 tablespoons of shrimp and a lime wedge.This recipe yields 4 to 6 servings.
More About: Shrimp , Red Lobster

Red Lobster's Shrimp Diablo
2008-01-17 07:59:00
Red Lobster's Shrimp Diablo Serving Size: 4Ingredients:3 pounds large uncooked shrimp in shells -- (no heads)1/2 pound unsalted butter1 jar Kraft BBQ sauce1/2 cup ketchup1 tablespoon freshly-ground pepper4 tablespoons liquid crab boil1/4 cup red hot sauceCooking Directions:Wash shrimp in cool water and remove heads if needed.Soak shrimp in milk overnight.Mix all sauce ingredients in a sauce pan and stir until boiling.Remove from heat and refirgerate for at least four hours.Drain milk from shrimp, place them in a baking pan, and cover evenly with the sauce.Let stand 1 hour.Bake uncovered in preheated oven (450 degrees) for 15 minutes (less time for smaller shrimp).
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Red Lobster's Shrimp Diablo
2008-01-13 09:06:00
Red Lobster's Shrimp Diablo Serving Size: 4Ingredients:3 pounds large uncooked shrimp in shells (no heads)1/2 pound unsalted butter1 jar Kraft BBQ sauce1/2 cup ketchup1 tablespoon freshly-ground pepper4 tablespoons liquid crab boil1/4 cup red hot sauceCooking Directions:Wash shrimp in cool water and remove heads if needed.Soak shrimp in milk overnight.Mix all sauce ingredients in a sauce pan and stir until boiling.Remove from heat and refirgerate for at least four hours.Drain milk from shrimp, place them in a baking pan, and cover evenly with the sauce. Let stand 1 hour.Bake uncovered in preheated oven (450 degrees) for 15 minutes (less time for smaller shrimp).
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Red Lobster's Shrimp Chowder
2008-01-06 10:42:00
Red Lobster's Shrimp Chowder Serving Size: 6Ingredients:Cooking Directions:1 small Red Lobster Cocktail Shrimp Party Platter3 cans condensed clam chowder - (10 oz ea)1 1/2 cups milk1 1/2 cups half-and-half1/2 cup clam juice1 tablespoon melted butter1/4 teaspoon thyme1/4 cup sherry1 1/2 cups frozen cornFresh chives -- (optional)Remove tails from shrimp.In a 4-quart pot, combine clam chowder, milk, half-and-half, clam juice, melted butter, thyme, sherry, and corn.Cook over medium heat, stirring occasionally until hot, but not boiling.Add shrimp and heat thoroughly.Garnish with chives, if desired.Serve with crusty bread.This recipe yields 6 servings.