Restaurant Recipes. Here's where you can access FabulousFoods.com's huge collection of restaurant recipes, including favorite restaurants from all over the United States.

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Shortbread Cookie Olde English Trifle By Chef Jason Koppinger Recipe for Girl Scout Cookies Olde English Trifle with Old Fashioned Shortbread Trefoils. This layered dessert makes an impression served in martini glasses.

Baked Trout with Jamon Serrano By Teresa Barrenechea Recipe for Trucha a La Navarra - Baked Trout with Jamon Serrano. This recipe is a rendition of a favorite meal served at Las Pocholas restaurant in Pamplona.

Texas Red Chili By John Stage and Nancy Radke Recipe for Texas Red Chili. This chili is made with chunks of sirloin and seasoned with a blend of ancho chiles and pasilla chiles.

Ahwahnee Hotel's Blue Crab Salad By Chef Terry Sheehan, Ahwahnee Hotel Recipe for the Ahwahnee Hotel's Blue Crab Salad. Serve Chef Terry Sheehan's creation as an hors d'oeuvre on a piece of lavosh cracker.

Tostaditas De Tingla Poblano By Chef Priscila Satkoff, Salpicon Restaurant Recipe to cook Tostaditas De Tingla Poblano. This recipe comes to us courtesy of Chef Priscila Satkoff of Chicago's fabulous restaurant Salpicon.

Mendo Bistro's Tarragon Aioli By Mendo Bistro Recipe for Mendo Bistro's Tarragon Aioli. This recipe was created to celebrate their famous Crab Festival.

Mendo Bistro's Award Winning Crab Cakes By Mendo Bistro Recipe for Mendo Bistro's Award Winning Crab Cakes. You’ll win over your family and friends with this crab cake recipe.

Gnocci di Patate -- Potato Dumplings By Silvia Monasterolo Recipe for Gnocchi di Patate - Potato Dumplings. The recipe also works well as a side dish.

BBQ Eggs By David Arms -- Frances Bar-B-Q Recipe for BBQ Eggs. I know Bar-B-Qed eggs may sound strange, but they are really delicious. Try them, you'll be surprised.

Chili Garlic Cilantro Sauce By Chef Tylun Pang Recipe for Chili Garlic Cilantro Sauce. This sauce from Chef Tylun Pang would make a great dipping sauce for spring rolls or coconut shrimp.

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