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Restaurant faves to whip up at home

By ELLEN FOLKMAN
Published January 3, 2007

Marilyn Bradow responds to Juanita Sisco's request for Outback Steakhouse's recipe for honey mustard sauce. Marilyn says the sauce is served with the restaurant's Alice Springs chicken; she hopes this is the recipe Juanita wants.

Marilyn also shares a Key West lime pie recipe with Nancy Kappas; Marilyn hopes it will be like the one Nancy requested from Ballyhoo Grill in Tarpon Springs. Marilyn says this pie definitely has the thicker consistency Nancy enjoys.

Vera Cote requested a recipe for baked stuffed shrimp, and Cathy Mendez shares her version.

Recipe requests

Leslie Lawrence would like the recipe for Albertsons' Four Bean Salad. Edna Sisson enjoys the Shrimp Soup at the China One restaurant on Mariner Boulevard in Spring Hill. She says it is a cream soup with very small shrimp and is delicious. Does anyone have a recipe she can make at home?

You Asked for It is a reader mail column. Send requests to You Asked for It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail them to youaskedforit@knology.net Please put "Recipe request" in the subject line. Be sure to include your full name, city and phone number.

Outback's Honey Mustard Sauce/Marinade

For: Juanita Sisco of New Port Richey

From: Marilyn Bradow of Bradenton

1/2 cup Dijon mustard

1/2 cup honey

1 1/2 teaspoons vegetable oil

1/2 teaspoon lemon juice

- Use an electric mixer to combine the mustard, honey, oil and lemon juice in small bowl. Whip for about 30 seconds.

- Chill until ready to use. Sauce will keep for up to a week in the refrigerator.

Key West Lime Pie

For: Nancy Kappas of Tarpon Springs

From: Marilyn Bradow of Bradenton

1 baked 9-inch pie shell

1/3 cup cornstarch

1 1/2 cups sugar

1/4 teaspoon salt

1 1/2 cups water

3 egg yolks, beaten

1/4 cup fresh lime juice, or key lime juice

1 tablespoon grated lime rind

Meringue made with 3 egg whites

- Combine cornstarch, sugar and salt in saucepan; gradually add water, stirring until smooth. Bring to a boil over medium heat, stirring constantly, and boil 1 minute.

Remove from heat and quickly add half of the mixture to the egg yolks, mixing well. Return this to the hot mixture, blending well. Bring the mixture to a boil, stirring over medium heat. Boil 1 minute longer.

- Remove from heat; stir in the lime juice and rind. Pour into cool pie shell at once. Completely cover with meringue, made by whipping whites until stiff.

- Bake at 350 degrees for 12 to 15 minutes, until golden. Cool on rack at least 1 hour before serving.

Baked Stuffed Shrimp

For: Vera Cote of Safety Harbor

From: Cathy Mendez of Palm Harbor

2 pounds jumbo shrimp

Stuffing:

1 cup bread crumbs

1/2 cup melted butter

2 teaspoons parsley flakes

1 tablespoon grated Parmesan cheese

1/4 teaspoon salt

1/4 teaspoon pepper

1 small can crab meat

White wine or sherry to moisten

Melted butter, for drizzling

- Rinse shrimp. Remove shell, leave tail. Cut shrimp part-way through and remove vein.

- Mix all ingredients for stuffing. Stuff each shrimp with 1 tablespoon of mixture and place on a baking sheet.

- Drizzle with melted butter and bake 20 minutes in a 400-degree oven.

[Last modified January 2, 2007, 14:58:54]