Chili's Steak Marinade
3 cups soy sauce
2/3 cup honey
1/4 cup Worcestershire sauce
2 teaspoons minced garlic
1 tablespoon ground ginger
1 quart water
Combine soy sauce, honey, Worcestershire sauce, garlic, ginger and water in bowl. Place in jar with tight-fitting lid and use as needed to marinate steaks, chops or poultry for grilling or making fajitas.
Chili's Loaded Baked Potato
4 large baking potatoes (about 12 ounces each)
1/2 cup milk
1/3 cup cream cheese, softened
1/2 cup Cheddar cheese, shredded
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup thinly sliced green onion
2 bacon, slices cooked and crumbled
Preheat oven to 400 degrees. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool slightly. Cut each potato in half lengthwise; scoop out pulp into a large bowl, leaving a 1/4-inch-thick shell. Mash pulp with a potato masher. Add milk, salt and pepper to mashed potato; stir with a whisk. Add cheeses and stir well. Spoon potato mixture into shells. Place on a baking sheet; bake at 400 degrees for 15 minutes or until thoroughly heated. Sprinkle each serving with 1 1/2 teaspoons green onions; top with bacon.
Chili's Loaded Mashed Potatoes
5 pounds potatoes, peeled and cubed
3/4 cup sour cream
1/2 cup milk
3 tablespoons butter
Salt and pepper to taste
3 cups (12 ounces) shredded cheddar cheese blend, divided
1/2 pound sliced bacon, cooked and crumbled
3 green onions, sliced
Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and place in a large bowl. Add the sour cream, milk, butter, salt and pepper. Beat on medium-low speed until light and fluffy. Stir in 2 cups cheese, bacon and onions.
Transfer to a greased 3-qt. baking dish. Top with remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through and cheese is melted. Yield: 14 servings.