Keg Copycat Recipes

BAKED GARLIC SHRIMP. KEG STYLE RECIPE - (3.7/5)

Steps:

• Now to cook up this buttery goodness: Melt your butter in a sauce pan. Add the garlic, parsley and escargot mix. Saute for a few minutes Add the shrimp. Saute until they are pink or warm the whole way through. (I use precooked shrimp. But if you aren't you'll want to wash them before you stick them in, and cook them till they are pink and puffy) Get out those escargot plates. Place one little guy in each hole, and add some of the butter/garlic/parsley mix to each. Cover with cheese. Stick in oven and broil until cheese is melted and a little crispy. Kinda like a good pizza. Serve, with some crusty bread, to your husband who will think you are some chef extraordinaire. (No need to tell him otherwise) I dip my bread in the butter once all the shrimps are annihilated. We like a cold glass of coke with this tasty treat but I think most people would enjoy a glass of wine.

KEG TWICE BAKED POTATOES

Steps:

• Bake the potatoes at 425 for 45 minutes, until done.
• Let the potatoes cool enough to handle, then cut the tops off.
• Mash potatoes by hand or with a mixer, adding butter, sour cream, salt and pepper.
• Add the garlic, bacon bits, and green onion.
• Spoon the mixture back into the potato shells.
• Bake again for 10 minutes at 425.

KEG'S MUSHROOM NEPTUNE

Steps:

• Combine all 8 ingredients.
• Mix well until blended and fill mushroom caps. (Piping the caps with a pastry bag is a nice touch.).
• Bake at 375ºF for 15 minutes or until slightly browned.

KEG'S FRENCH ONION SOUP RECIPE - (2.8/5)

Steps:

• In a 4 quart saucepan over medium heat, in hot butter, cook onions and sugar for 10 minutes Stir in flour until well blended with the onions and the pan juices Add water, wine and un-diluted beef broth, heat until boiling. Reduce heat to low; cover and simmer for 10 minutes Cut four 1 inch thick slices of bread from loaf. Ladle soup into 4 - 12 ounce oven safe bowls and place once slice of bread on the surface of soup in each bowl Lay a slice (2 - 3 mm thick) of mozzarella on top of the bread in each bowl Place bowls on a cookie sheet or bread pan and bake at 425 degrees in oven 10 minutes or until cheese melts (I do this in my toaster over...takes less energy and time)