DENNY’S RESTAURANT has gained a loyal following with mouth-watering items like their Belgian Waffle Platter, Veggie-Cheese Omelette, Country-Fried Steak & Eggs, Fabulous French Toast Platter, Grilled Chicken Breast Salad, Buffalo Chicken Strips, T-Bone Steak & Shrimp, Grilled Tilapia and Mushroom Swiss Burger.
Originally named Danny’s Donuts, Denny’s Restaurant went on to become one of our most popular family eateries.
In 1977, Denny’s introduced the Grand Slam Breakfast in Atlanta as a nod to Hank Aaron. It went on to become Denny’s most famous, and still-popular, breakfast.
Today, besides its famous pancakes, Denny’s is becoming renowned for its nutritious Breakfast items. Such as its Carb-Watch Ultimate Omelette: a three-egg omelette with sausage, bacon, green peppers, mushrooms, onions and diced tomatoes. Topped with shredded Cheddar cheese and served with tomato slices.
It serves many popular salads, including the Grilled Chicken Breast Salad – a seasoned, grilled chicken breast sliced and served on top of mixed greens with tomatoes, cucumbers, red onions and Cheddar cheese. Served with the dressing of your choice and dinner bread.
And then there’s Denny’s Steakhouse Strip & Shrimp, a new mouth-watering 8 oz. strip steak and six of our new lightly seasoned, golden-fried shrimp. Served with your choice of two sides and dinner bread.
>>> So if you want to prepare a delicious meal to impress family, friends or even a hot date – maybe someone you met on a romantic dating site – here are DENNY’s most popular recipes of all time…
–Denny’s Cheese Soup–
4 tablespoons butter or margarine
10 ounces cream of chicken soup
10 ounces cream of celery soup
1/2 soup can Kraft’s mayonnaise
1 jar Cheese Whiz – (8 oz)
1 can chicken broth – (14 oz)
Salt — to taste
Freshly-ground black pepper — to taste
Put butter, soups, mayonnaise and Cheez Whiz in 1 1/2-quart saucepan, stirring constantly over medium heat, until smooth. Stir in broth and season to taste with salt and pepper.
Stir occasionally until piping hot – but don’t let it boil.
–Denny’s Chicken Fried Steak–
4 Cubed steaks
2 tablespoons Lambrusco’s red wine Or Juice
2 cups Bisquick
1/4 pound Butter or margarine — Melted
1/3 cup Cooking oil
The night before, put the steaks in a dish in single layers. Wipe them on both sides with an even coating of corn oil. Dust them on both sides with a generous amount of season salt. Drizzle each steak with wine or juice. Seal the dish in doubled foil or plastic wrap and refrigerate it for about 24 hours prior to preparing the final dish. Remove the steaks from the fridge and coat both sides well in the Bisquit mix.
Combine the butter with the oil in a large skillet until melted. Brown both sides of each steak, till crispy. Transfer right back to the same baking dish and seal in foil. Bake at 375~ about 30 minutes.
–Denny’s New York Style Cheesecake–
3 lbs. cream cheese
1 3/4 c. sugar
1 1/4 c. sour cream
1/4 tsp. salt
1 tsp. vanilla
1 tsp. lemon juice
1 tsp. grated lemon peel
1 1/2 c. graham cracker crumbs
4 oz. butter, melted
1 tsp. cinnamon
1/4 c. sugar
Note: You can add a number of favorite filling ingredients. A favorite of mine is fresh raspberries.
Combine the graham cracker crumbs with the cinnamon and sugar. Add the melted butter. Press into pans and set aside. Cream the cheese, then add the remaining ingredients with the eggs last. Whip until smooth.
Bake for 20 minutes at 350 degrees, then turn down oven and bake for 55 minutes to 1 hour at 275 degrees. If the top starts to overflow the pan, press in sides gently.
After the baking is done, put wax paper on top and place a plate on top of paper to weigh it down. Cool. Top with sour cream layer and chocolate swirls; strawberries or leave plain.
–Denny’s Bacon Caesar Burger–
1 Hamburger bun
1 Hamburger pattie
1 slice Romaine lettuce
2 Hamburger slices of dill pickles
1 slice of red onion
2 slices of tomato
2 slices Monterey Jack cheese
2 slices of bacon cooked
1/4 cup Caesar dressing – served on the side
Cook hamburger pattie and season with salt and pepper. Toast the bun separately in a skillet, or you can even do this in the oven using the broiler. Assemble like this:
Starting from the bottom bun.
Bottom bun: slice of romaine lettuce, 2 slices of tomatoes, 2 slices of pickle, onion, hamburger pattie, 2 slices of Monterey Jack cheese, 2 slices of Bacon placed crossways, Top Bun
Dip your burger in the Caesar dressing.
Dig In and Enjoy!
A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs.
His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular Romantic Relationship site WUVING.com.
And – Here’s a personal favorite that’s gaining popularity in the restaurants:
–Denny’s Chicken Fajita Breakfast Skillet–
2 Boneless Skinless Chicken Breast Halves
2 cups Home Fries or Hash browns
1 teaspoon Fajita Seasoning
1 Small Bell Pepper
1 Small Onion
1/4 cup Half and Half
1/2 cup Shredded Cheese
1/2 cup Sour Cream (optional)
1/2 cup Guacamole (optional)
Salt and Pepper
Rub chicken breast with fajita seasoning and let marinade for 1/2 hour. Slice marinated chicken into strips. Use cooking spray and braise chicken in a hot skillet until done.
Add onion and bell pepper to skillet fry and stir on high so as to cook quickly. Remove all from heat and set aside.
Brown left over cooked potatoes or use frozen hash browns, cooked until desired crispness. Salt and pepper to you taste. Divide in half and place on serving platters. Mix egg with half and half, salt and pepper to taste. Cook egg mixture into two separate omelets.
Place on top of browned potatoes. Place one half of cooked fajita meat and cooked onions and peppers on top of omelet.
Sprinkle with 1/4 cup cheese on each platter of fajita platter. Serve with sour cream, guacamole, and salsa if you like.
– Brian Alan Burhoe