ADVERTISEMENT
- Real Recipes from Real People -

Recipe(tried): re: Bennigan's Potato Soup

Misc.
ADVERTISEMENT
I know this is a long time but, after 15 years at Bennigan's umm, well, no not really even close. Way to go though! It is always very nice to see our guests attempting the items they like on our menu!
Jimmy
MsgID: 1413784
Shared by: Jimmy, Glendale
In reply to: Recipe: Bennigans Potato Soup
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Erin PA
2
  cheryl nc
3
  Katie, NJ
4
  Jimmy, Glendale
ADVERTISEMENT
Random Recipes
  • Asparagus Brown Rice Stir-Fry
  • ASPARAGUS BROWN RICE STIR-FRY 2 cups cooked brown rice Canola oil cooking spray 1 1/2 cups 2-inch lengths asparagus, cut on diagonal 1 medium onion, sliced 1/2 cup thinly-sliced celery, cut on diagonal 3/4 cup thin...
  • Furr's Pecan Surprise Pie (using Ritz crackers)
  • Furr's Pecan Surprise Pie (or Ritz Cracker Surprise Pie) is a long time favorite. I've been making it since the early 60's. However no one mentions to form the meringue-like mixture around the sides and bottom of greas...
  • Rosemary-Grilled Shrimp with Tuscan Bean Salad
  • ROSEMARY-GRILLED SHRIMP WITH TUSCAN BEAN SALAD 1 1/2 to 1 3/4 pounds extra-large shrimp pounds (about 30 shrimp), peeled and deveined FOR THE VINAIGRETTE DRESSING: 1/3 cup extra-virgin olive oil 1/3...
  • Hawaiian Teriyaki Roast Pork (microwave)
  • HAWAIIAN TERIYAKI ROAST PORK 3 lb boneless pork shoulder 1 cup Kikkoman teriyaki sauce 3 tbsp brown sugar; packed 3 tbsp dry sherry 1 tsp minced fresh ginger root 1 garlic clove; minced Pierce meaty parts of pork wit...
ADVERTISEMENT
  • Vegetable Fritters (Pakora)/India
  • VEGETABLE FRITTERS (PAKORA)/India Similar to Japanese Tempura, these are diced vegetables coated with batter & fried in oil. Serving Size : 12 1 c Chickpea flour (besan) 1/2 c Unbleached all-purpose flour 1/ ts Baking...
  • Homemade Maple-Sage Breakfast Sausage (food processor)
  • HOMEMADE MAPLE-SAGE BREAKFAST SAUSAGE 1 1/2 pounds pork shoulder, lean and fat, cut into 1/2-inch cubes 1/4 cup cold water 2 tablespoons pure maple syrup 1 1/2 teaspoons salt 1 1/2 teaspoons minced fresh sage 1 teaspo...
  • Crawfish and Andouille Pasta (not Papadeaux's)
  • I could not find the Papadeaux recipe on the Internet. You could add shrimp to this. Have fun experimenting with this recipe. CRAWFISH AND ANDOUILLE PASTA 1 pound crawfish tails 1/4 cup sliced andouille 3 cups whole...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): re: Bennigan's Potato Soup
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!