Rock Your World Chicken Quesadillashard Rock Cafe Food

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ROCK YOUR WORLD CHICKEN QUESADILLAS(HARD ROCK CAFE)



Rock Your World Chicken Quesadillas(Hard Rock Cafe) image

If you ever have a chance to order this from Hard Rock...do so! This makes a great appetizer or light lunch. If you used leftover grilled chicken it will cut down on the cooking time.

Provided by mydesigirl

Categories     Lunch/Snacks

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 7

4 flour tortillas
1 chicken breast, grilled and shredded
1/3 cup barbecue sauce
1/3 cup pineapple, crushed and drained well
1/3 cup bacon bits
1 cup colby-monterey jack cheese
cooking spray

Steps:

  • Take flour tortilla and sprinkle half of it with cheese and 1/4 of cooked chicken.
  • Add bacon bits and a little bit of crushed pineapple if desired.
  • Pour a little bit of BBQ sauce on top. Don't be too generous with the sauce or it will seep out of the quesadilla.
  • Spray a sauce pan with cooking spray.
  • Fold the tortilla in half and place in pan.
  • It only takes a few short minutes to brown one side and then flip over to brown the other side.
  • When done, cut into wedges and serve with added BBQ sauce if you like to dip.

HARD ROCK PURPLE HAZE



Hard Rock Purple Haze image

Make and share this Hard Rock Purple Haze recipe from Food.com.

Provided by Boomette

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 5

1 1/2 ounces Malibu rum
1/2 ounce peach schnapps
1 ounce pineapple juice
1 ounce cranberry juice
7-Up soda or ginger ale

Steps:

  • Shake with ice and Strain in a Chilled Martini.
  • Top with 7-up or Ginger Ale.
  • Garnish : Pineapple Wedge.

Nutrition Facts : Calories 129.6, Fat 0.1, Sodium 1.6, Carbohydrate 7.7, Fiber 0.1, Sugar 6.4, Protein 0.1

PIG SANDWICH LIKE HARD ROCK CAFE



Pig Sandwich Like Hard Rock Cafe image

Make and share this Pig Sandwich Like Hard Rock Cafe recipe from Food.com.

Provided by Emm Kay

Categories     Lunch/Snacks

Time 5h

Yield 4-6 serving(s)

Number Of Ingredients 22

4 -6 hamburger buns
onion rings (side dish) (optional)
beans (side dish) (optional)
1 quart hot water
1 quart apple cider vinegar
1/2 cup Tabasco sauce
1/2 cup sugar
3 lbs pork shoulder, boned
1/4 cup sugar
3 cups white vinegar
2 1/4 cups water
1 head green cabbage, leaf, peeled and cored
2 cups Heinz ketchup
2 1/4 cups apple cider vinegar
1 3/4 teaspoons salt
1/2 cup sugar
1 1/2 tablespoons Worcestershire sauce
1 1/2 tablespoons coarse black pepper
1 1/2 tablespoons chili powder
1/2 teaspoon garlic salt
1/2 teaspoon granulated garlic
3 tablespoons vegetable oil

Steps:

  • Pulled Pork:
  • In a large bowl, combine vinegar, Tabasco sauce and sugar with hot water. Stir till sugar is dissolved.
  • Pour marinade over pork, cover and refrigerate for at least 12 hours.
  • Preheat oven to 450°F Remove pork from marinade and place in a baking pan. Cook in the oven until well browned.
  • Remove pork from oven. Pour some marinade over pork, lower temperature to 300°F, cover with foil.
  • Return pork to oven and slow-roast for an additional two hours or until meat pulls away easily from the bone.
  • Coleslaw:
  • In a large bowl, mix sugar, vinegar and water with a wire whisk. Stir until the sugar is dissolved.
  • Add shredded cabbage and mix well. Cover and refrigerate.
  • Sauce:
  • Place all ingredients except the vegetable oil in a saucepan. Bring to a boil, stirring occasionally.
  • When mixture has reached boiling stage, stir in vegetable oil till incorporated. Allow to simmer for 20 minutes, stirring occasionally.
  • Remove from heat. Pour into proper storage container, and cool in an ice bath to 40°F
  • Cover and refrigerate.
  • Assembly:
  • Toast hamburger buns.
  • Place the bottom of the toasted bun on the serving plate.
  • Place a level scoop of pork on the bottom of the toasted bun.
  • Place coleslaw on top of the meat, then ladle sauce over the slaw and meat.
  • Serve the sandwich open-faced with the top part of the bun on the side.
  • Serve immediately with a side of onion rings and beans.

COCOTINI



Cocotini image

Make and share this Cocotini recipe from Food.com.

Provided by Boomette

Categories     Beverages

Time 1m

Yield 1 serving(s)

Number Of Ingredients 4

1 ounce white rum
1 ounce triple sec
1 ounce Malibu rum
ice

Steps:

  • Shake in a shaker and pour in martini glass.

Nutrition Facts : Calories 129.7, Sodium 0.6

HARD ROCK GUAC(GUACAMOLE)



Hard Rock Guac(Guacamole) image

This recipe comes from Beany Macgregor, who was the chef of the Hard Rock Cafe on 57th street in New York city. He appeared on the Regis and Kathy Lee show. Now Beany is the execuive chef of Hard Rock Cafe Intenational. Listed below is some ideas for using leftover guacamole! Adapted from Cooking with Regis and Kathy Lee cookbook.

Provided by Sharon123

Categories     Vegetable

Time 10m

Yield 10-12 appetizers

Number Of Ingredients 13

6 ripe Hass avocadoes, pitted and peeled
1 1/2 cups tomatoes, seeded and chopped
1 small Spanish onion, chopped
1 tablespoon lemon juice (or lime, freshly squeezed)
1 tablespoon salt
1 teaspoon Worcestershire sauce
2 teaspoons Tabasco sauce
1/4-1 teaspoon cayenne (depending on the heat you want)
3/4 teaspoon garlic, minced (or garlic powder)
3/4 teaspoon ground cumin
tortilla chips, for serving
raw vegetables, for serving
salsa

Steps:

  • Place the avocados in a large bowl and use a large spoon to break them up.
  • Add the remaining ingredients except the chips and raw vegetables.
  • Using a spoon, stir everything together, taking care to leave it slightly chunky.
  • Serve with tortilla chips, raw vegetables, and a nice spicy salsa. Enjoy!
  • Ideas for leftover guacamole:.
  • Guacamole Mayonnaise: Combine 1 cup of mayonnaise with 1/2 cup of pureed guacamole.
  • Guacamole Vinaigrette: Combine 1/4 cup of guacamole with vinaigrette and fresh cilantro to taste.
  • Guacamole Butter: Whip 3/4 pound of softened unsalted butter with 1/2 cup of guacamole. Add chopped cilantro, lemon juice, ground cumin, cayenne pepper, and salt to taste.
  • Chicken Breast Stuffed with Guacamole Butter: Before baking an 8 oz. boneless chicken breast, stuff it with 1/4 cup cup of guacamole butter and spread 2 tablespoons of guacamole butter between the breast and the skin.

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